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|a Formulación y elaboración de jamón de pescado /
|c Omar José Carreño Montoya, Ruby Corvacho Narvaez, Alvaro Espeleta Maya, Armando Lacera Rua.
|
| 260 |
|
|
|a Santa Marta :
|b Universidad del Magdalena,
|c 2009.
|
| 300 |
|
|
|a 24 páginas :
|b ilustraciones ;
|c 24 cm.
|
| 504 |
|
|
|a Incluye referencias bibliográficas
|
| 505 |
0 |
|
|a Metodología -- Adquisición y recepción en planta -- Limpieza -- Dosificación de ingredientes -- Almacenamiento -- Costos de producción -- Control de calidad para materias primas -- Evaluación sensorial -- Caracterización bromatológica
|
| 650 |
2 |
7 |
|a Jamón
|2 Armarc
|
| 650 |
2 |
7 |
|a Alimentos
|x Análisis
|2 Armarc
|
| 650 |
1 |
7 |
|a Pescado como alimento
|2 Armarc
|
| 700 |
1 |
|
|a Carreño Montoya, Omar José
|e autor
|
| 700 |
1 |
|
|a Corvacho Narvaez, Ruby Olga
|e autor
|
| 700 |
1 |
|
|a Espeleta Maya, Alvaro
|e autor
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| 700 |
1 |
|
|a Lacera Rua, Armando
|e autor
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