ANÁLISIS PRELIMINAR DE TECNOLOGÍAS DE COCCIÓN ÓHMICA Y DE VACIO APLICADO A LA CARNE PULPA DE CERDO.

Research output: Products of activities related to the Training of Human Resources › Undergraduate Degree Projects

Translated title of the contribution	ANÁLISIS PRELIMINAR DE TECNOLOGÍAS DE COCCIÓN ÓHMICA Y DE VACIO APLICADO A LA CARNE PULPA DE CERDO.
Original language	Undefined/Unknown
Place of Publication	Colombia
State	Published - 21 Nov 2017

Diseño De Productos V Gama A Partir De Desarrollos Gastronómicos Con Carne De Cerdo Para Su Inclusión En Raciones De Campaña
Sotelo Diaz, L. I. (PI), Filomena Ambrosio, A. (Researcher), Gaviria Arbelaez, C. H. (Asesor), Salgado Rohner, C. J. (Researcher), Zambranomoreno, D. C. (Asesor), Cruztunjuelo, S. M. (Young researcher), Lombanasanchez, J. N. (Researcher) & Gonzálezmartínez, N. A. (Auxproject)
12/08/16 → 12/12/18
Project: Project Research

Cite this

@phdthesis{bbc0079ad77e4275ae4ef087a43ba783,

title = "AN{\'A}LISIS PRELIMINAR DE TECNOLOG{\'I}AS DE COCCI{\'O}N {\'O}HMICA Y DE VACIO APLICADO A LA CARNE PULPA DE CERDO.",

author = "\{Sotelo Diaz\}, \{Luz Indira\} and \{Mu{\~n}oz Pi{\~n}eros\}, \{Nicole Natalia\} and \{Polo Velasquez\}, \{Juan Felipe Orlando\}",

year = "2017",

month = nov,

day = "21",

language = "Indefinido/desconocido",

type = "Undergraduate Degree Projects",

}

Research output: Products of activities related to the Training of Human Resources › Undergraduate Degree Projects