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Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.12104/26215
Title: COMPARACION DEL COMPORTAMIENTO FERMENTATIVO DE LEVADURAS SACCHAROMYCES Y NO SACCHAROMYCES VINICOLAS Y AISLADS DE DIFERENTES MOSTOS DE AGAVE A DIFERENTES CONCENTRACIONES DE AZUCAR EN EL PROCESO DE LA FERMENTACION DEL TEQUILA
Author: Acosta Rodriguez, Guillermina
Advisor/Thesis Advisor: Maria Eugenia Mendez Santillan
Publisher: Universidad de Guadalajara
Biblioteca Digital wdg.biblio
URI: http://hdl.handle.net/20.500.12104/26215
http://wdg.biblio.udg.mx
metadata.dc.degree.name: Licenciatura en Química Farmacobiologica
Appears in Collections:CUCEI

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