Please use this identifier to cite or link to this item:
http://142.93.18.15:8080/jspui/handle/123456789/453| Title: | Elaboración y caracterización de un producto de soya (Glycine max) con sabor a pollo |
| Authors: | José Vicente, Villarroel Bastidas Bryan Josue, Espinoza Oviedo |
| Issue Date: | Mar-2020 |
| Publisher: | Grupo Compas - Universidad Técnica Estatal de Quevedo |
| Citation: | J. Villarroel, B. Espinoza (2020) Elaboración y caracterización de un producto de soya (Glycine max) con sabor a pollo, Editorial Grupo Compás, Universidad Técnica Estatal de Quevedo. Guayaquil Ecuador, 63 pag |
| URI: | http://142.93.18.15:8080/jspui/handle/123456789/453 |
| ISBN: | 978-9942-33-226-4 |
| Appears in Collections: | Co-Edicion |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| listo 2.pdf | 4.46 MB | Adobe PDF | View/Open |
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