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ELABORATION, SHELF-LIFE AND QUALITY OF SWEET-SOUR SAUCESELABORATION, SHELF-LIFE AND QUALITY OF SWEET-SOUR SAUCES
(University of Puerto Rico Mayagüez Campus Agricultural Experiment Station, 1990)
FRUIT DEFECTS, SIZE DISTRIBUTION AND SENSORY EVALUATION OF FOUR COMMERCIAL TOMATO CULTIVARSFRUIT DEFECTS, SIZE DISTRIBUTION AND SENSORY EVALUATION OF FOUR COMMERCIAL TOMATO CULTIVARS
(University of Puerto Rico Mayagüez Campus Agricultural Experiment Station, 1990)
Propuesta técnica para la implementación de una carta con preparaciones tradicionales en la Estación Ferroviaria Sibambe 2014
(Escuela Superior Politécnica de Chimborazo, 2016-01-18)
This project was developed at the Sibambe railway station with the purpose of modifying techniques for the implementation of a new menu with traditional preparations showing local cuisine as a cultural identity which is ...
Cocina tailandesa acercamiento a los sabores y texturas de la cocina tailandesa
(Quito: USFQ, 2013, 2013)