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

by Iliana C. TORRES Q., Misael CORTÉS R., Kenneth R. CABRERA T.
Published 2012

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

by Iliana C. TORRES Q., Misael CORTÉS R., Kenneth R. CABRERA T.
Published 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...

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

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

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