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00851nam a22002411a 4500 |
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UNA01000004607 |
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20190624153032.0 |
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080728s1985 000 0 spa d |
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|a Sistema de Bibliotecas de la Universidad Nacional de Costa Rica
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|a 664
|b E43d
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|a Elizondo A., Luis J.
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|a Development of a new type of minced fish product by using lactid acid bacterial fermentation /
|c by Luis J. Elizondo A.
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|a [S.l] :
|b L. J. Elizondo A. ,
|c 1985.
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|a xii, 87 hojas ;
|c 27 cm.
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|a Tesis (Master in Science) -- University of Rhode Island
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|a Bibliografía : h. 80-87
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|a Apéndices (h. 50-79)
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|a TECNOLOGIA DE ALIMENTOS
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|a PRODUCTOS DEL MAR
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|a PECES
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|a NUTRICION ANIMAL
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|a INVESTIGACION
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|a ACIDOS CARBOXILICOS
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