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Pedro Medellín Torres. El retorno a la política. La gubernamentalización del gobierno. Santa Fe de Bogotá : CIDER-PNUD, 1998. 276 pp.
(El Colegio de México, Centro de Estudios Internacionales, 2012)
Género y nueva ruralidad: proceso en construcción
(Instituto Interamericano de Cooperación para la Agricultura (IICA), 2000)
Este documento incluye a las mujeres en el proceso de empoderamiento requerido para la construcción de la nueva ruralidad.
Jóvenes y nueva ruralidad: protagonistas actuales y potenciales del cambio
(Instituto Interamericano de Cooperación para la Agricultura (IICA), 2000-08)
El presente documento constituye un acercamiento conceptual, desde el enfoque de una nueva lectura de lo rural, a la situación de la juventud de América Latina y el Caribe.
Evaluation of the formation and stability of hydroxyalkylsulfonic acids in wines
(Amer Chemical SocWashingtonEUA, 2007)
A Gondwanan Imprint on the Global Diversity and Domestication of the Wine and Cider Yeast Saccharomyces uvarum
(Nature, 2014-06)
In addition to Saccharomyces cerevisiae, the cryotolerant yeast species S. uvarum is also used for wine and cider fermentation but nothing is known about its natural history. Here we use a population genomics approach ...
Integral valorization of fruit waste from wine and cider industries
(Elsevier Ltd., 2020-01)
Agro-industrial waste disposal is becoming a key issue as a consequence of the increasing number of by-products generated. Within this context, this work proposes an integral, effective and sustainable use of biowaste from ...
Physiological characterization of Saccharomyces uvarum and Saccharomyces eubayanus from Patagonia and their potential for cidermaking
(Elsevier Science, 2017-05)
A diversity of yeast strains belonging to the cryotolerant fermentative species S. uvarum and S. eubayanus have been recovered from natural habitats and traditional fermentations in North Patagonia. The aim of this work ...
Elaboración de una bebida fermentada con tres variedades de té de pulpa de café (Typica, sarchymor y bourbón sydra), utilizando niveles del 1, 1.5 y 2%.
(Escuela Superior Politécnica de Chimborazo, 2021-03-22)
This research had the aim to make a fermented drink based on three varieties of coffee pulp tea (coffea arabica typica, sarchymor and bourbon cider) using levels at 1%, 1.5% and 2%. Drinks for substrate were elaborated ...