Please use this identifier to cite or link to this item:
http://dspace.uvaq.edu.mx:8080/jspui/handle/123456789/1722Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.advisor | Jorge Fonseca Madrigal | |
| dc.contributor.author | Rosa María López Hernández | |
| dc.date.accessioned | 2023-08-01T07:06:14Z | - |
| dc.date.available | 2023-08-01T07:06:14Z | - |
| dc.date.issued | 2009 | |
| dc.identifier.uri | http://localhost:8080/xmlui/handle/123456789/1722 | - |
| dc.description | Tesis de Licenciatura en Nutrición | |
| dc.format.medium | Archivo digital | |
| dc.format.mimetype | application/pdf | |
| dc.language.iso | es_mx | |
| dc.relation.ispartof | Área de Ciencias de la Salud | |
| dc.title | Efecto de diferentes métodos de cocción en la composición proximal y el perfil de ácidos grasos del pez armado | |
| dc.type | Texto | |
| dc.rights.holder | Universidad Vasco de Quiroga | |
| 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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