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Jarpa Parra, Marcela
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AJO OREGANO
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AJO PIMENTON
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ESCALDADO
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LUPINO
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PASTAS LACTEAS
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ZAPALLO ITALIANO
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Extracción de sustancias orgánicas del lupino (lupinus spp), por fluidos supercríticos
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Chávez González, Andrea
Published 2003
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Determinación del tiempo y temperatura de escaldado de zapallo italiano (Curcúbita Pepo)
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Pérez Candia, Priscilla Vianey
Published 2003
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Formulación y elaboración de dos nuevas preparaciones de pasta láctea a base de ajo pimentón y ajo orégano
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Falcon Sanhueza, Claudio Enrique
Published 2003
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Jarpa Parra, Marcela
Universidad Adventista de Chile. Facultad de Ingeniería y Negocios
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Falcon Sanhueza, Claudio Enrique
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Pérez Candia, Priscilla Vianey
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