Zobrazeno 1 - 3
of 3
pro vyhledávání: '"María Pérez de Camacaro"'
Autor:
María V. Mujica de Soto, Marie T. González de Rangel, María Pérez de Camacaro, Rita M. Ávila de Hernández, Edwin A. Hernández Caraballo, Aracelis J. Giménez Machado
Publikováno v:
Revista Facultad Nacional de Agronomía Medellín, Vol 73, Iss 2, Pp 9189-9199 (2020)
Revista Facultad Nacional de Agronomía Medellín, Volume: 73, Issue: 2, Pages: 9189-9199, Published: AUG 2020
Revista Facultad Nacional de Agronomía Medellín, Volume: 73, Issue: 2, Pages: 9189-9199, Published: AUG 2020
A soursop leather was prepared, and its physicochemical and sensory properties were assessed. The preparation of the leather was carried out based on an experimental mix design. The combination of soursop pulp (79-100%), sugar (0-20%), and citric aci
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::040988c97ec6b0fe482cd3505bfd90b2
https://revistas.unal.edu.co/index.php/refame/article/view/83402
https://revistas.unal.edu.co/index.php/refame/article/view/83402
Autor:
Aracelis Giménez, Yohan Alexander Solano-Rojas, Gustavo Zurita, José Morales-Sánchez, María Pérez de Camacaro
Publikováno v:
Revista Colombiana de Ciencias Hortícolas. 12:69-74
Con la finalidad de conocer las especies de trips y ácaros presentes en cultivos comerciales de fresa, se realizaron estudios en las localidades de Bailadores (estado Mérida), Cabimbú (estado Trujillo), La Colonia Tovar (estado Aragua), Cubiro, Pa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1829651488a0a557e1a663269a26e9eb
https://doi.org/10.17584/rcch.2018v12i1.6749
https://doi.org/10.17584/rcch.2018v12i1.6749
Autor:
Rita M. Avila de Hernandez, María V. Mujica de Soto, Edwin A. Hernández Caraballo, Aracelis J. Giménez Machado, Marie T. González de Rangel, Maria Pérez de Camacaro
Publikováno v:
Revista Facultad Nacional de Agronomía Medellín, Vol 73, Iss 2, Pp 9189-9199 (2020)
A soursop leather was prepared, and its physicochemical and sensory properties were assessed. The preparation of the leather was carried out based on an experimental mix design. The combination of soursop pulp (79-100%), sugar (0-20%), and citric aci
Externí odkaz:
https://doaj.org/article/50414e2eabd745d09043612203a67727