Evaluación de diferentes alternativas de obtención de puré deshidratado de zapallo en pequeña escala o artesanal
Pumpkin is a traditional vegetable in Argentina of great economic, social and nutritional importance, according to the Argentine Food Code in its Art 875 - (Joint Resolution SPReI No. 169/2013 and SAGyP No. 230/2013) “With the names of pumpkin and pumpkin, it is understood as the fruits of: Cucurbit...
Na minha lista:
| Autor principal: | |
|---|---|
| Outros Autores: | |
| Formato: | info:eu-repo/semantics/bachelorThesis |
| Idioma: | Spanish / Castilian |
| Publicado em: |
Universidad Católica de Cuyo. Facultad Don Bosco de Enología y Ciencias de la Alimentación.
2025
|
| Assuntos: | |
| Acesso em linha: | http://hdl.handle.net/20.500.14811/202 |
| Tags: |
Sem tags, seja o primeiro a adicionar uma tag!
|