| dc.contributor.author |
FERNANDEZ LORENZO, ANGIE |
|
| dc.contributor.author |
CALERO MORALES, SANTIAGO |
|
| dc.date.accessioned |
2019-05-14T00:37:11Z |
|
| dc.date.available |
2019-05-14T00:37:11Z |
|
| dc.date.issued |
2015-07-16 |
|
| dc.identifier.idautor |
1757094204 |
|
| dc.identifier.idautor |
1757174998 |
|
| dc.identifier.issn |
1202804 |
|
| dc.identifier.uri |
http://dx.doi.org/10.15446/rev.colomb.quim.v44n2.55216 |
|
| dc.identifier.uri |
http://www.scielo.org.co/scielo.php?script=sci_abstract&pid=S0120-28042015000200004&lng=en&nrm=iso&tlng=es |
|
| dc.identifier.uri |
http://repositorio.espe.edu.ec/handle/21000/19804 |
|
| dc.publisher |
REVISTA COLOMBIANA DE QUIMICA |
|
| dc.relation.ispartof |
REVISTA COLOMBIANA DE QUIMICA, volumen 44, número 2 |
|
| dc.rights |
openAccess |
|
| dc.title |
INFLUENCE OF THE FORMULATION INGREDIENTS AND TEMPERATURE ON THE TEXTURE OF A CANNED PRODUCT |
|
| dc.type |
Artículo |
|