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Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.12104/29765
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DC FieldValueLanguage
dc.contributor.advisorNULL
dc.contributor.authorDomínguez Gabriel, Ángel
dc.date.accessioned2015-09-09T17:51:55Z-
dc.date.available2015-09-09T17:51:55Z-
dc.date.submitted1993
dc.identifier.urihttp://hdl.handle.net/20.500.12104/29765-
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.titleEstudio para la optimización del proceso de elaboración de queso.
dc.typeTesis de Licenciatura
dc.rights.holderUniversidad de Guadalajara
dc.rights.holderDomínguez Gabriel, Ángel
dc.type.conacytbachelorThesis-
dc.degree.nameLicenciatura en Química Farmacobiologica-
dc.degree.departmentCUCEI-
dc.degree.grantorUniversidad de Guadalajara-
dc.degree.creatorLicenciado en Química Farmacobiologica-
Appears in Collections:CUCEI

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