Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.12104/25883
Full metadata record
DC FieldValueLanguage
dc.contributor.advisorMartha Elena Lopez Martin del Campo
dc.contributor.authorRodriguez Cervantes, Gabriela
dc.contributor.editorCUCEI
dc.contributor.editorUniversidad de Guadalajara
dc.contributor.otherIngeniero Quimico
dc.date.accessioned2015-09-09T17:47:50Z-
dc.date.available2015-09-09T17:47:50Z-
dc.date.submitted2004-02-00
dc.identifier.urihttp://wdg.biblio.udg.mx
dc.identifier.urihttp://hdl.handle.net/20.500.12104/25883-
dc.formatapplication/PDF
dc.language.isospa
dc.publisherUniversidad de Guadalajara
dc.publisherBiblioteca Digital wdg.biblio
dc.rights.urihttp://wdg.biblio.udg.mx/politicasdepublicacion.php
dc.titleESTUDIO SOBRE LA ESTABILIDAD DE EMULSIONES Y SU INFLUENCIA COMO SABORIZANTES
dc.typeLicenciatura
dc.typeTesis
dc.rights.holderUniversidad de Guadalajara
dc.rights.holderRodriguez Cervantes, Gabriela
Appears in Collections:CUCEI

Files in This Item:
File SizeFormat 
LCUCEI01258.pdf
Restricted Access
440.46 kBAdobe PDFView/Open    Request a copy


Items in RIUdeG are protected by copyright, with all rights reserved, unless otherwise indicated.