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Barahona Rivera, Ana Emelina,
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Barahona Rivera, Ana Emelina,
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Evaluación sensorial del atole elaborado con maíz de calidad proteica mazorca de oro, nutroder y maíz criollo a escala de laboratorio
by
Alvarado Alonso, Ruth de los Ángeles
,
Barahona
Rivera
,
Ana
Emelina
Published 2013
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Evaluación sensorial del atole elaborado con maíz de calidad proteica mazorca de oro, nutroder y maíz criollo a escala de laboratorio.
by
Alvarado Alonso, Ruth de los Ángeles
,
Barahona
Rivera
,
Ana
Emelina
Published 2013
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Book
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TECNOLOGIA DE LOS ALIMENTOS
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