Please use this identifier to cite or link to this item:
https://hdl.handle.net/20.500.12104/29741
Title: | Efecto de la cocción de harina de soya cruda sobre la actividad ureasica y la solubilidad de proteína. |
Author: | Tellez Ramos, Maria de Lourdes |
Advisor/Thesis Advisor: | NULL |
Publisher: | Universidad de Guadalajara Biblioteca Digital wdg.biblio |
URI: | http://hdl.handle.net/20.500.12104/29741 http://wdg.biblio.udg.mx |
metadata.dc.degree.name: | Licenciatura en Química Farmacobiologica |
Appears in Collections: | CUCEI |
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LCUCEI04795.pdf Restricted Access | 176.48 kB | Adobe PDF | View/Open Request a copy |
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