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INFLUENCE OF THE FORMULATION INGREDIENTS AND TEMPERATURE ON THE TEXTURE OF A CANNED PRODUCT
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INFLUENCE OF THE FORMULATION INGREDIENTS AND TEMPERATURE ON THE TEXTURE OF A CANNED PRODUCT
FERNANDEZ LORENZO, ANGIE
;
CALERO MORALES, SANTIAGO
URI:
http://dx.doi.org/10.15446/rev.colomb.quim.v44n2.55216
http://www.scielo.org.co/scielo.php?script=sci_abstract&pid=S0120-28042015000200004&lng=en&nrm=iso&tlng=es
http://repositorio.espe.edu.ec/handle/21000/19804
Date:
2015-07-16
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