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Diseño de Linea de postres elaborados a base de leche de ca..:
Alandete Turizo, Isabel Margarita
;
Martínez Tello, Jean Carlos
Agudelo, D.; Bedoya, O.(2005). Composición nutricional de la leche de ganado vacuno. Corporación universitaria lasallista. Disponible en: https://www.redalyc.org/pdf/695/69520107.pdf. , 2021
Link:
https://hdl.handle.net/20.500.12749/19157
RT Journal T1
Diseño de Linea de postres elaborados a base de leche de cabra ; Design of a line of desserts made from goat's milk
UL https://suche.suub.uni-bremen.de/peid=base-ftunivabucara:oai:repository.unab.edu.co:20.500.12749_19157&Exemplar=1&LAN=DE A1 Alandete Turizo, Isabel Margarita A1 Martínez Tello, Jean Carlos PB Universidad Autónoma de Bucaramanga UNAB; Facultad Ciencias Sociales, Humanidades y Artes; Pregrado Gastronomía y Alta Cocina YR 2021 K1 Menus K1 High kitchen K1 Gastronomy K1 Food K1 Cookery K1 Dinners and dining K1 Table K1 Desserts K1 Consumption K1 Goat milk K1 Benefits K1 Approval K1 Gastronomía K1 Alimentos K1 Cocina K1 Comidas y banquetes K1 Arte de servir la mesa K1 Alta cocina K1 Postres K1 Consumo K1 Leche de cabra K1 Beneficios K1 Aprobación JF Agudelo, D.; Bedoya, O.(2005). Composición nutricional de la leche de ganado vacuno. Corporación universitaria lasallista. Disponible en: https://www.redalyc.org/pdf/695/69520107.pdf LK http://dx.doi.org/https://hdl.handle.net/20.500.12749/19157 DO https://hdl.handle.net/20.500.12749/19157 SF ELIB - SuUB Bremen
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