DETERMINACION DE NIVELES DE ADICION DE CONCENTRADOS PROTEICOS DE GARBANZO, ALBERJON Y HARINA DE SOYA EN PAN Y GALLETAS.

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TextPublication details: México I.T.C.Dissertation note: OPCION VÌ

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Cover image	Item type	Current library	Home library	Collection	Shelving location	Call number	Materials specified	Vol info	URL	Copy number	Status	Notes	Date due	Barcode	Item holds	Item hold queue priority	Course reserves
	Libro General	Instituto Tecnológico de Culiacán		Sala de consulta		TESIS ING. BIOQ (Browse shelf(Opens below))				2	Available			52588
	Libro General	Instituto Tecnológico de Culiacán		Sala de consulta		TESIS ING. BIOQ (Browse shelf(Opens below))				1	Available			52589

OPCION VÌ

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