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Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.12104/30041
Title: Elaboración de un producto lácteo fermentado con características nutricias y clínicas superiores a las del yogurth
Author: García Sánchez, Verónica
Advisor/Thesis Advisor: NULL
Publisher: Universidad de Guadalajara
Biblioteca Digital wdg.biblio
URI: http://hdl.handle.net/20.500.12104/30041
http://wdg.biblio.udg.mx
metadata.dc.degree.name: Licenciatura en Química Farmacobiologica
Appears in Collections:CUCEI

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