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Authors
Luis Echarri, Víctor VarvarandeIssue Date
2014-07-18
Metadata
Show full item recordAbstract
Curso está orientado a dar a conocer al participante los insumos gastronómicos más usados. Tanto los frescos como los envasados. Aborda aspectos como criterios de reconocimiento, evaluación cualitativa y cuantitativa, criterios de elección, conocimiento organoléptico, conservación, principales usos y normativas sanitarias.Type
info:eu-repo/semantics/LearningObjectRights
Attribution-NonCommercial-ShareAlike 4.0 Internationalinfo:eu-repo/semantics/openAccess
Language
spaCollections
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-ShareAlike 4.0 International