Publicación: FREEZE CONCENTRATION AS A TECHNIQUE TO PROTECT VALUABLE HEAT-LABILE COMPONENTS OF FOODS
dc.creator | GUILLERMO RODRIGO PETZOLD MALDONADO | |
dc.creator | GRACIELA DEL CARMEN BUGUEÑO BUGUEÑO | |
dc.creator | JORGE JOSÉ MORENO CUEVAS | |
dc.creator | JULIO CÉSAR JUNOD MONTANO | |
dc.date | 2016 | |
dc.date.accessioned | 2025-01-10T14:40:27Z | |
dc.date.available | 2025-01-10T14:40:27Z | |
dc.date.issued | 2016 | |
dc.format | application/pdf | |
dc.identifier.doi | 10.1201/9781315371276-18 | |
dc.identifier.uri | https://repositorio.ubiobio.cl/handle/123456789/8465 | |
dc.language | spa | |
dc.publisher | INNOVATIVE PROCESSING TECHNOLOGIES FOR FOODS WITH BIOACTIVE COMPOUND | |
dc.relation.uri | 10.1201/9781315371276-18 | |
dc.rights | PUBLICADA | |
dc.title | FREEZE CONCENTRATION AS A TECHNIQUE TO PROTECT VALUABLE HEAT-LABILE COMPONENTS OF FOODS | |
dc.type | CAPÍTULO DE LIBRO | |
dspace.entity.type | Publication | |
ubb.Estado | PUBLICADA | |
ubb.Otra Reparticion | DEPARTAMENTO DE INGENIERIA EN ALIMENTOS | |
ubb.Otra Reparticion | DEPARTAMENTO DE INGENIERIA EN ALIMENTOS | |
ubb.Otra Reparticion | DEPARTAMENTO DE INGENIERIA EN ALIMENTOS | |
ubb.Otra Reparticion | DEPARTAMENTO DE INGENIERIA EN ALIMENTOS | |
ubb.Sede | CHILLÁN | |
ubb.Sede | CHILLÁN | |
ubb.Sede | CHILLÁN | |
ubb.Sede | CHILLÁN |