Bibliotecas PUCV
Estudio comparativo sobre la aceptabilidad de sopas deshidratadas de leguminosas al adicionar realzadores del sabor UMAMI
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Estudio comparativo sobre la aceptabilidad de sopas deshidratadas de leguminosas al adicionar realzadores del sabor UMAMI
Autor(es):
Jara Muñoz, Karina Alejandra
Colaborador(es):
Garrido Bultó, Fernando Edgardo
Subject:
Industria alimentaria - LEGUMINOSAS - ADULTO MAYOR - TECNOLOGIA DE ALIMENTOS
Description:
last modification
Ingeniero de Alimentos
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