Buscar
Mostrando ítems 1-3 de 3
Determinación de los parámetros de proceso y caracterización del puré de aguaymanto
(Universidad de Lima, 2013)
Acceso abierto
The process parameters to obtain golden berry (Physalis peruviana
L.) puree were established. In the standardization, the golden berry puree
with 4,5% and 25 °Brix obtained, sensorially, an “I like it a lot” equivalent
score. ...
La gestión de la calidad en un centro de investigación científica productor de medicamentos y servicios
(Universidad de Lima, 2013)
Acceso abierto
This document describes the experiences of a scientifi c research center, which implemented the quality management (QM) looking for results that satisfy the needs of its clients and society, and improve their management. ...
Estudio para la instalación de una planta productora de mazamorra de tocosh con maca, quinua y leche
(Universidad de Lima, 2013)
Acceso abierto
The tocosh is an andean product made from native potatoes which go through a fermentation process of six months, after this period the tocosh is obtained and it is consumed in a traditional way as pudding. Due to the ...