Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.12104/29113
Title: Evaluación de los compuestos organolepticos formados durante la fermentación de 6 mezclas, utilizando 2 levaduras.
Author: González Gutiérrez, Leticia
Advisor/Thesis Advisor: NULL
Editors: CUCEI
Universidad de Guadalajara
Career: Ingeniero Químico
Publisher: Universidad de Guadalajara
Biblioteca Digital wdg.biblio
URI: http://wdg.biblio.udg.mx
http://hdl.handle.net/20.500.12104/29113
Appears in Collections:CUCEI

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