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dc.contributor.advisorOrellana-Feliciano, Lynette E.
dc.contributor.authorSuárez Vélez, Denisse M.
dc.date.accessioned2018-11-17T17:31:03Z
dc.date.available2018-11-17T17:31:03Z
dc.date.issued2015
dc.identifier.urihttps://hdl.handle.net/20.500.11801/1325
dc.description.sponsorshipUSDA-NIFAen_US
dc.language.isoesen_US
dc.subjectAñejamientoen_US
dc.subjectLongissimus dorsi de resen_US
dc.titleDeterminación del tiempo de añejamiento húmedo más adecuado para músculo Longissimus dorsi de res desde el punto de vista microbiológicoen_US
dc.typeThesisen_US
dc.rights.licenseAll rights reserveden_US
dc.rights.holder(c) 2015 Denisse M. Suárez Vélez.en_US
dc.contributor.committeeRivera, Aixa
dc.contributor.committeePérez, Fernando
dc.contributor.representativeArcelay, Enid
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.graduationSemesterSpringen_US
dc.description.graduationYear2015en_US


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    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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