Caracterización de la carne de cuy (Cavia porcellus) para utilizarla en la elaboración de un embutido fermentado

by César Iván Flores-Mancheno, Cira Duarte, Iván Patricio Salgado-Tello
Published 2017-05-01

Development of a goat fermented milk with probiotics starter culture

by Aldo Hernández-Monzón, Ariagne Torres-Herrera, Cira Duarte-Garcia, Diómedes Rodríguez-Villacis
Published 2016-07-01

Develop of a Sweet Cookie with toasted sesame and ground

by Dr.C. Aldo Hernández-Monzón, Lic. Dialina García-Pedroso, Ing. Jehannara Calle-Domínguez, MSc.Cira Duarte-García
Published 2015-11-01