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Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.12104/26493
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dc.contributor.advisorMaria de los Angeles Olea Rodriguez
dc.contributor.authorGomez Zavala, Aurora Liliana
dc.contributor.authorCuarenta Morales, Julio Cesar
dc.date.accessioned2015-09-09T17:48:30Z-
dc.date.available2015-09-09T17:48:30Z-
dc.date.submitted2006
dc.identifier.urihttp://hdl.handle.net/20.500.12104/26493-
dc.identifier.urihttp://wdg.biblio.udg.mx
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.titleSUPERVIVENCIA DE LACTOBACILLUS CASEI SHIROTA Y STREPTOCOCCUS THERMOPHILUS EN UN ALIMENTO LACTEO FERMENTADO
dc.typeTesis de Licenciatura
dc.rights.holderUniversidad de Guadalajara
dc.rights.holderGomez Zavala, Aurora Liliana
dc.rights.holderCuarenta Morales, Julio Cesar
dc.type.conacytbachelorThesis-
dc.degree.nameLicenciatura en Química Farmacobiologica-
dc.degree.departmentCUCEI-
dc.degree.grantorUniversidad de Guadalajara-
dc.degree.creatorLicenciado en Química Farmacobiologica-
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