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GELIFICACION
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GELIFICACION
CALIDAD
3
COCCION
3
ENVASADO
3
INDUSTRIA DE CONSERVAS
3
MERMELADAS
3
PROCESAMIENTO
3
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PRODUCTOS DERIVADOS DE LAS FRUTAS
3
FRUTAS
2
PECTINAS
2
TECNOLOGIA DE LOS ALIMENTOS
2
ADITIVOS ALIMENTARIOS
1
ALIMENTOS
1
ALMIDON
1
CELULAS
1
COFFEA ARABICA
1
COLOMBIA
1
CONSUMO DE ALIMENTOS
1
CONTROL DE CALIDAD
1
CONTROL DE FABRICACION
1
COSTA RICA
1
CRATAEGUS
1
CRUZAMIENTO RECIPROCO
1
CULTIVO IN VITRO
1
EDULCORANTES
1
EMULSION
1
ENFRIAMIENTO
1
EXTRACCION
1
FORMACION DE PRECIOS
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HERENCIA CITOPLASMICA
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1
Gelificación de proteínas de soja a ph ácido
by
Puppo, M.C.=700 1 Añón, M.C.N.
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Fabricación de mermelada
by
Rauch, G.H.
Published 1987
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Conservacion de alimentos : Mermeladas.Mermelada de mora
by
Piñeros, L.
Published 2005
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Caracterizacion de la pectina del tejocote
by
Higareda Ruiz, A.=700 1 Salazar Montoya, J.A.
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Evaluacion de dos metodos de extraccion de almidon a partir de cotiledones de mango
by
Medina, C.=700 1 Paredes, A.
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Mermelada de mango
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Piñeros, L.
Published 2005
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7
Influencia del citoplasma sobre la expresion del centro blanco y temperatura de gelatinizacion en arroz (Oryza sativa L.)
by
Holguin V, J.E.=700 1 Martinez R, C.P.
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Microencapsulacion de celulas por gelacion combinada
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Rivera Figueroa, P.
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Guia teorico-practica del laboratorio de bromatologia
by
Chacon Villalobos, A.
Published 2008
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10
Obtencion de mermelada a partir de extracto de cafe
by
Diaz C, A.Z.=700 1 Castaño C, J.J.
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Institution
Universidad Nacional Agraria
10
Library
Universidad Nacional Agraria
10
Format
Book
10
Author
Gonzalez P, H.
2
Olaya E, J.J.
2
Piñeros, L.
2
<Barahona Charry, F.
1
Baena G, D.
1
Barahona Charry, F.
1
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Belen Camacho, D.
1
Chacon Villalobos, A.
1
Cuevas P, F.
1
Diaz C, A.Z.=700 1 Castaño C, J.J.
1
Garcia, D.
1
Higareda Ruiz, A.=700 1 Salazar Montoya, J.A.
1
Holguin V, J.E.=700 1 Martinez R, C.P.
1
Martinez, S.J.
1
Martinez, S.T.
1
Medina, C.=700 1 Paredes, A.
1
Moreno, M.
1
Muñoz, C.
1
Muñoz, L.C.
1
Ojeda, C.
1
Puppo, M.C.=700 1 Añón, M.C.N.
1
Rauch, G.H.
1
Rivera Figueroa, P.
1
Rodriguez, M.E.
1
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Language
Spanish
10
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