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Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.12104/20788
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dc.contributor.authorTorres Vitela, Ma. Refugio
dc.date.accessioned2015-09-08T22:51:51Z-
dc.date.available2015-09-08T22:51:51Z-
dc.date.submitted1997
dc.identifier.urihttp://hdl.handle.net/20.500.12104/20788-
dc.identifier.urihttp://wdg.biblio.udg.mx
dc.formatapplication/PDF
dc.language.isospa
dc.publisherBiblioteca Digital wdg.biblio
dc.publisherUniversidad de Guadalajara
dc.rights.urihttp://wdg.biblio.udg.mx/politicasdepublicacion.php
dc.titleSOBREVIVENCIA DE VIDRIO CHOLERAE EN PESCADO Y VERDURAS MÍNIMAMENTE PROCESADOS.
dc.typeTesis de Doctorado
dc.rights.holderUniversidad de Guadalajara
dc.rights.holderTorres Vitela, Ma. Refugio
dc.type.conacytDoctoralThesis-
dc.degree.nameDoctorado en Ciencias De La Salud-
dc.degree.departmentCUCS-
dc.degree.grantorUniversidad de Guadalajara-
dc.rights.accessopenAccess-
dc.degree.creatorDoctora en Ciencias De La Salud-
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