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Implementación gastronómica del lulo de páramo solanum quitoense f. septentrionale
The present work of investigation, consists in giving to know the lulo of paramo (solanumquitoensefo. Septentrionale), by means of gastronomic implementations, that of this fruit does not have greater knowledge.
Three ...
Obtención y aplicación de productos culinarios a partir de la cereza magenta “Syzygium Paniculatum”
The present work focuses on analyzing the chemical properties of a sauce, a
jam, a nectar and strips of natural fruit obtained by extracting the fruit
"Magenta cherry" from the tree "syzygium paniculatum", "lilly pilly ...