Efecto de la concentración de zumo de zarzamora (rubus sp:), estabilizante dairyblend yg-ag y emulsionante lecitina en la elaboración de un licor de crema.
| dc.contributor.author | Bach. Gerald Piero Yalta Olivares Bach. Gilmer Chávez Zabaleta | |
| dc.creator | Bach. Gerald Piero Yalta Olivares Bach. Gilmer Chávez Zabaleta | |
| dc.date.accessioned | 2016-10-10T21:46:18Z | |
| dc.date.accessioned | 2023-02-15T02:14:42Z | |
| dc.date.available | 2016-10-10T21:46:18Z | |
| dc.date.available | 2023-02-15T02:14:42Z | |
| dc.date.issued | 2012 | |
| dc.identifier.other | FIA_81.pdf | |
| dc.identifier.uri | https://hdl.handle.net/20.500.14077/807 | |
| dc.language.iso | spa | es_PE |
| dc.publisher | Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas | es_PE |
| dc.rights | info:eu-repo/semantics/openAccess | en_US |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/2.5/pe/ | * |
| dc.source | Universidad Nacional Toribio Rodríguez de Mendoza | es_ES |
| dc.source | Repositorio Institucional - UNTRM | es_ES |
| dc.title | Efecto de la concentración de zumo de zarzamora (rubus sp:), estabilizante dairyblend yg-ag y emulsionante lecitina en la elaboración de un licor de crema. | es_PE |
| dc.type | info:eu-repo/semantics/bachelorThesis | en_US |
| thesis.degree.discipline | Ingenieria | |
| thesis.degree.level | Título Profesional | |
| thesis.degree.name | Ingenieria |
Files in this item
This item appears in the following Collection(s)
-
Tesis [264]
Except where otherwise noted, this item's license is described as info:eu-repo/semantics/openAccess
