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|a Universidad Autónoma de Chiriquí
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| 999 |
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|c 14495
|d 14495
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| 100 |
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|a Sanchez, Gomez, Yaricel, Ilka
|9 11764
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| 245 |
|
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|a Aprovechamiento del lactosuero co,o ingrediente principal para la elaboración de una bebida alimenticia funcional con sabor a frutas.
|c Leon, Giovanna (Asesor)
|
| 264 |
|
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|a Universidad Autonoma de Chiriquí
|b UNACHI
|c 2018
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| 300 |
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|a 132
|b Gráficas, Tablas
|c 28cm
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| 336 |
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|2 rdacontent
|a txt
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|2 rdamedia
|a n
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| 338 |
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|2 rdacarrier
|a nc
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| 502 |
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|b Licenciatura
|c Universidad Autónoma de Chiriquí. Facultad de Ciencias Naturales y Exactas
|d 2018
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| 082 |
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|a T 641.37
|b G633
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| 650 |
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|a INDUSTRIA DE BEBIDAS
|9 11765
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| 650 |
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|a PRODUCTOS LACTEOS
|9 11766
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| 653 |
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|a TESIS - NUTRICIÓN
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| 942 |
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