UCEL Universidad del Centro Educativo Latinoamericano Rosario
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781. Mel   Publication: . p. 27-29 : 28 x 21 cm Availability: No items available:

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782. Carne suína   Publication: . p. 23-24 : 28 x 21 cm Availability: No items available:

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783. Carne de aves   Publication: . p. 20-22 : 28 x 21 cm Availability: No items available:

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784. Azeitonas de mesa   Publication: . p. 17-19 : 28 x 21 cm Availability: No items available:

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785. Azeite de oliva   Publication: . p. 14-16 : 28 x 21 cm Availability: No items available:

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786. Óleo de soja   Publication: . p. 12-13 : 28 x 21 cm Availability: No items available:

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787. Óleo de girassol   Publication: . p. 10-11 : 28 x 21 cm Availability: No items available:

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788. Una clave para exportar   Publication: . p. 59-61 ; 28 x 21 cm Availability: No items available:

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789. Maní : breve historia de un cambio exitoso   Publication: . p. 40-41 ; 28 x 21 cm. Availability: No items available:

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790. Jugos cítricos concentrados   Publication: . p. 33-37 : 28 x 21 cm. Availability: No items available:

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791. Carne de liebre   Publication: . p. 32 : 28 x 21 cm. Availability: No items available:

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792. Yerba mate   Publication: . p. 28-29 : 28 x 21 cm. Availability: No items available:

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793. Dulce de leche   Publication: . p. 24-27 : 28 x 21 cm. Availability: No items available:

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794. Conservas de vegetales   Publication: . p. 20-23 : 28 x 21 cm. Availability: No items available:

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795. Aceite y manteca de maní   Publication: . p. 16-19 : 28 x 21 cm. Availability: No items available:

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796. Productos de panificación   Publication: . p. 12-15 : 28 x 21 cm. Availability: No items available:

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797. Finanzas, riesgos y alimentos   Publication: . p. 8-10 ; 28 x 21 cm. Availability: No items available:

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798. Influencia de los extractos vegetales en oxidación de hamburguesas /   Publication: . 28-29 p : 28 x 20 cm. Availability: No items available:

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799. Ventaja nutricional de la carne de cabrito /   Publication: . 68-71 p : 28 x 20 cm. Availability: No items available:

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800. Panorama del sector agroalimentario.   Publication: . p. 32-46 : 0328-9168 Availability: No items available:

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801. Pérdida y desperdicio alimentario (PDA) en Argentina : un ejercicio de estimación.   Publication: . p. 4-11 : 28 x 21 cm. Availability: No items available:

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802. Panorama del sector agroalimentario /   Publication: . p. 26-41 : 28 x 21 cm. Availability: No items available:

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803. La carne de cerdo compite con la de pollo en bajo contenido de grasa /   Publication: . 58-59 p : 28 x 20 cm. Availability: No items available:

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804. Cambios bioquímicos y generación del sabor y aroma en embutidos fermentados : influencia de la proteólisis (1° Parte: cambios en la fracción nitrogenada) /   Publication: . p. 46-50 : 28 x 20 cm. Availability: No items available:

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805. Gestión de alérgenos en la industria alimentaria.   Publication: . p. 70-72 : 28 x 21 cm. Availability: No items available:

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806. Tecnologías y métodos de análisis disponibles.   Publication: . p. 64-69 : 28 x 21 cm. Availability: No items available:

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807. Normativa alimentaria nacional e internacional.   Publication: . p. 61-63 : 28 x 21 cm. Availability: No items available:

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808. Productos cárnicos con almidón : una alternativa para la población celíaca /   Publication: . p. 41-44 : 28 x 20 cm. Availability: No items available:

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809. Composición química, digestibilidad y aceptabilidad de la carne de Rana catesbeiana Shaw (rana toro, bullfrog) /   Publication: . p. 34-38 : 28 x 20 cm. Availability: No items available:

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810. Cambios bioquímicos y generación del sabor y aroma en embutidos fermentados : cambios en la fracción lipídica. Parte 2 /   Publication: . p. 54-59 : 28 x 20 cm. Availability: No items available:

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