Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.12104/26510
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dc.contributor.advisorMartha Elena Lopez Martin del Campo
dc.contributor.authorRios Torres, Erika Janette
dc.contributor.editorCUCEI
dc.contributor.editorUniversidad de Guadalajara
dc.contributor.otherQuimico Farmacobiologo
dc.date.accessioned2015-09-09T17:48:31Z-
dc.date.available2015-09-09T17:48:31Z-
dc.date.submitted2006
dc.identifier.urihttp://wdg.biblio.udg.mx
dc.identifier.urihttp://hdl.handle.net/20.500.12104/26510-
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.titleFACTIBILIDAD TECNOLOGICA PARA LA ELABORACION ANALISIS FISCOQUIMICO Y MICROBIOLOGICO DE UNA BEBIDA SABOR MANGO EN PRESENTACION DE TABLETA EFERVESCENTE
dc.typeLicenciatura
dc.typeTesis
dc.rights.holderUniversidad de Guadalajara
dc.rights.holderRios Torres, Erika Janette
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