Efecto de la concentración de extracto de stevia (Stevia rebaudiana B) en las características sensoriales, fisicoquímicas y microbiológicas del néctar de piña (Anana comusos)

Files in this item

This item appears in the following Collection(s)

info:eu-repo/semantics/openAccess Except where otherwise noted, this item's license is described as info:eu-repo/semantics/openAccess

Search DSpace


Browse

My Account

Statistics