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Apuntes de Técnica de Alimentos

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27-07-2021

Todos los apuntes de Técnica de Alimentos Definiciones, características, funciones, composición y clasificación de: Lacteos Lípidos Carnes Huevo Vegetales Frutas Cereales y harinas Legumbres y semillas Y un Glosario

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Lipidos
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7
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Leche de vaca composición, tratamientos, características y subproductos
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7
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Carne características y propiedades
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6
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Huevo, propiedades, composición y estructura
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8
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Cereales características tipos
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6
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Harina, gelatinización, gelificación y retrogradación del almidón
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6
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Apunte de Legumbres y Semillas
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6
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Vegetales y frutas
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8
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Other
Glosario de Técnica dietética
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4
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María Rita Garda Técnicas del manejo de los alimentos
  • 2000
  • 9789502310640
  • Unknown
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