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|a v.1. Los vegetales. Clasificación de los vegetales. Clasificación morfológica de las frutas. Composición química de las frutas y hortalizas. Componentes del sabor y aroma. Cambios en la composición de las frutas durante el almacenamiento. Operaciones de manejo de los productos frescos -- v.2. Generalidades de los vegetales deshidratados. Frutas. Hortalizas. Deshidratación osmótica. Sopas deshidratadas
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