INFLUENCE OF THE FORMULATION INGREDIENTS AND TEMPERATURE ON THE TEXTURE OF A CANNED PRODUCT

FERNANDEZ LORENZO, ANGIE; CALERO MORALES, SANTIAGO

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