Fermentación: El Arte y la Ciencia detrás de los Alimentos

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dc.contributor.authorMejía Pérez, Ana Belén
dc.contributor.authorRobalino, Ronny Fernandoes_ES
dc.date.accessioned2026-06-01T15:24:22Z
dc.date.available2026-06-01T15:24:22Z
dc.date.issued2026-05-30
dc.description.provenanceSubmitted by Grupo Compas Academico (servicios@fontwebs.com) on 2026-06-01T15:24:05Z No. of bitstreams: 1 978-9942-53-168-1.pdf: 9649172 bytes, checksum: d3efd73df5122338feaa8d5151efbb00 (MD5)en
dc.description.provenanceApproved for entry into archive by Grupo Compas Academico (servicios@fontwebs.com) on 2026-06-01T15:24:14Z (GMT) No. of bitstreams: 1 978-9942-53-168-1.pdf: 9649172 bytes, checksum: d3efd73df5122338feaa8d5151efbb00 (MD5)en
dc.description.provenanceApproved for entry into archive by Grupo Compas Academico (servicios@fontwebs.com) on 2026-06-01T15:24:22Z (GMT) No. of bitstreams: 1 978-9942-53-168-1.pdf: 9649172 bytes, checksum: d3efd73df5122338feaa8d5151efbb00 (MD5)en
dc.description.provenanceMade available in DSpace on 2026-06-01T15:24:22Z (GMT). No. of bitstreams: 1 978-9942-53-168-1.pdf: 9649172 bytes, checksum: d3efd73df5122338feaa8d5151efbb00 (MD5) Previous issue date: 2026-05-30en
dc.identifier.citationMejía, A. (2026) Fermentación: El Arte y la Ciencia detrás de los Alimentos. Editorial Grupo Compáses_ES
dc.identifier.isbn978-9942-53-168-1
dc.identifier.urihttp://repo.grupocompas.com/items/143e21ed-5e6e-493c-833a-d22fd6c8bca3
dc.language.isoeses_ES
dc.publisherGrupo Compáses_ES
dc.titleFermentación: El Arte y la Ciencia detrás de los Alimentoses_ES
dc.typeBookes_ES

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