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Conservación de pasta de choclo por medio de la acidificación y posterior pasteurización por baño maría.
Becerra, Walter Ariel
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Control de calidad de la miel y la cera / Eduardo Mario Bianchi
Bianchi, E. M.
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Influencia de las distintas enzimas extractoras de color presentes en el mercado sobre el color y caracteristicas organclepticas en el vino. / Onofri, Mario Sebastian.
Onofri, Mario Sebastian.
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Elaboracion de salsa mixta de tomate / Maccari, Cristian Alberto
Maccari, Cristian Alberto
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Evolución del color de un vino torrontés dulce natural
Buenanueva, Maria Soledad.
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