Plan para la creación de una línea de mermeladas artesanales a base de vino tinto ecuatoriano, utilizando agar-agar e ingredientes nacionales
The following work and thesis project was done to strengthen the consumption of various elements that in the national market are not used except with the classic purposes that have passed year after year, being unnoticed by the new gastronomic tendencies and that they fulfill with an infinity Of ben...
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| 第一著者: | |
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| フォーマット: | bachelorThesis |
| 言語: | spa |
| 出版事項: |
2017
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| 主題: | |
| オンライン･アクセス: | http://dspace.udla.edu.ec/handle/33000/7231 |
| タグ: |
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