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dc.contributor.advisorPonce de León, Leyda
dc.contributor.authorTapie Canacuan, Gladys Del Socorro
dc.date.accessioned2018-11-17T17:30:51Z
dc.date.available2018-11-17T17:30:51Z
dc.date.issued2013
dc.identifier.urihttps://hdl.handle.net/20.500.11801/1322
dc.language.isoesen_US
dc.subjectÁcido lácteoen_US
dc.subjectDulce de lecheen_US
dc.subjectProbióticosen_US
dc.titleUtilización de suero ácido lácteo en la elaboración de dulce de leche con probióticosen_US
dc.typeThesisen_US
dc.rights.licenseAll rights reserveden_US
dc.rights.holder(c) 2013 Gladys Del Socorro Tapie Canacuan.en_US
dc.contributor.committeeNegrón, Edna
dc.contributor.committeePérez, Fernando
dc.contributor.representativeNieto, Miriam J.
thesis.degree.levelM.S.en_US
thesis.degree.disciplineFood Science and Technology Programen_US
dc.contributor.collegeCollege of Agricultural Sciencesen_US
dc.contributor.departmentDepartment of Food Science and Technologyen_US
dc.description.graduationSemesterFallen_US
dc.description.graduationYear2013en_US


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  • Theses & Dissertations
    Items included under this collection are theses, dissertations, and project reports submitted as a requirement for completing a degree at UPR-Mayagüez.

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