DEVELOPMENT OF A COOKIE WITH ADDED OMEGA 3 FATTY ACIDS SOURCE AS FUNCTIONAL FOOD DESARROLLO DE UNA GALLETA DULCE ADICIONADA CON FUENTE DE OMEGA 3 COMO ALIMENTO FUNCIONAL

par Iliana C. TORRES Q., Misael CORTÉS R., Kenneth R. CABRERA T.
Publié 2012

DEVELOPMENT OF A COOKIE WITH ADDED OMEGA 3 FATTY ACIDS SOURCE AS FUNCTIONAL FOOD

par Iliana C. TORRES Q., Misael CORTÉS R., Kenneth R. CABRERA T.
Publié 2012

EVOLUTION OF THE ANTIOXIDANT CAPACITY OF FRANKFURTER SAUSAGE MODEL SYSTEMS WITH ADDED CHERRY EXTRACT (Prunus avium L.) DURING REFRIGERATED STORAGE EVOLUCIÓN DE LA CAPACIDAD ANTIOXI...

par Yeni L ISAZA M, Diego A RESTREPO M, Jairo H LÓPEZ V, Oscar A OCHOA G, Kenneth R CABRERA T
Publié 2011

EVOLUTION OF THE ANTIOXIDANT CAPACITY OF FRANKFURTER SAUSAGE MODEL SYSTEMS WITH ADDED CHERRY EXTRACT (<I>Prunus avium</I> L.) DURING REFRIGERATED STORAGE

par Yeni L. ISAZA M., Diego A. RESTREPO M., Jairo H. LÓPEZ V., Oscar A. OCHOA G., Kenneth R. CABRERA T.
Publié 2011