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UNIVERSIDAD LAICA "ELOY ALFARO" DE MANABI
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INGENIERÍA EN ALIMENTOS
INGENIERÍA EN ALIMENTOS
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Issue Date
Title
Author(s)
2016
EFECTOS DE ADICIÓN DE HARINA DE ARROZ EN LA ELABORACIÓN DE MORTADELA DE CARNE DE CERDO.
BRAVO VELEZ, CARLOS GEOVANNY
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MENDOZA ZAMBRANO, RICARDO ALBERTO
2016
EFECTO DE LA GELIFICACIÓN DE LA PECTINA OBTENIDA DE LA TORONJA.
ROJAS ZAMBRANO, DELCITO ANTONIO
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BRAVO VELEZ, CARLOS GEOVANNY
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MENDOZA ZAMBRANO, RICARDO ALBERTO
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ROJAS ZAMBRANO, DELCITO ANTONIO
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2016
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