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Luis Arboleda Álvarez
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Luis Arboleda Álvarez
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Luis Arboleda Álvarez
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1
Utilización de tres niveles de jugo de pimiento al 0.2, 0.4 y 0.6 % como antioxidante y dos tipos de tripa (natural y de colágeno) para embutir en la elaboración de chorizo fres...
by
Paul Ricaurte Ortiz
,
Luis
Arboleda
Álvarez
,
Darío Baño Ayala
Published 2017-07-01
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Article
2
Implementación de un traje termo regulable para control de Confort Térmico a fin de mejorar el rendimiento en el trabajo
by
Edison Meléndres Medina
,
Paúl Ricaurte Ortiz
,
Luis
Arboleda
Álvarez
Published 2017-07-01
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Article
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