Please use this identifier to cite or link to this item:
http://dspace.uvaq.edu.mx:8080/jspui/handle/123456789/1722| Title: | Efecto de diferentes métodos de cocción en la composición proximal y el perfil de ácidos grasos del pez armado |
| Authors: | Jorge Fonseca Madrigal Rosa María López Hernández |
| Issue Date: | 2009 |
| Description: | Tesis de Licenciatura en Nutrición |
| URI: | http://localhost:8080/xmlui/handle/123456789/1722 |
| Appears in Collections: | Tesis de Ciencias de la Salud |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Texto_completo.pdf | 437.35 kB | Adobe PDF |  View/Open |
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