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Determinación del intervalo de tolerancia del punto crioscópico de leche cruda y variables que lo afectan
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Determinación del intervalo de tolerancia del punto crioscópico de leche cruda y variables que lo afectan
Autor(es):
Murúa Barbenza, Francisco Javier
Colaborador(es):
Heinlich Mimica, Wilhelm
Subject:
Leche - PRODUCCION DE LECHE - INDUSTRIA LECHERA - COMPOSICION DE LOS ALIMENTOS
Description:
last modification
Licenciado en Agronomía
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