Bibliotecas PUCV
Retención de ácido ascórbico durante el deshidratado de papas y enriquecimiento de un puré comercial
DSpace/Manakin Repository
Search DSpace
Search DSpace
This Collection
Advanced Search
DSpace Home
→
Colecciones Institucionales
→
Fondo de Tesis
→
Biblioteca de Recursos Naturales
→
Tesis
→
View Item
JavaScript is disabled for your browser. Some features of this site may not work without it.
Retención de ácido ascórbico durante el deshidratado de papas y enriquecimiento de un puré comercial
Autor(es):
Rubio Alarcón, Nelda
Subject:
PAPAS - PURE DE PAPAS - ANALISIS QUIMICO - Ácido ascórbico - VALOR NUTRITIVO - TECNOLOGIA DE ALIMENTOS - PROPIEDADES ORGANOLEPTICAS - ALIMENTOS DESHIDRATADOS - PROCESAMIENTO INDUSTRIAL
Description:
last modification
Ingeniero de Ejecución en Alimentos
Show full item record
Files in this item
Files
Size
Format
View
There are no files associated with this item.
This item appears in the following Collection(s)
Tesis
Browse
All of DSpace
Communities & Collections
By Issue Date
Authors
Titles
Subjects
By Type
This Collection
By Issue Date
Authors
Titles
Subjects
By Type
My Account
Login