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61
“... fermentado aplicando la técnica de lavado manual, utilizando 1 litro de agua para 10 libras de café. En el...”
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Article
62
by Sobalvarro Aguirre, Josseling Azucena, Duarte Rodríguez, Azdiel Antonio, Gómez Chavarría, Neysis Ivania, Dávila, Karla Elizabeth
Published 2017
“... parámetros físico químicos evaluados en la fruta: °Brix (8.78), pH (6.57), porcentaje de humedad (90.62...”Published 2017
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Article
63
by Pedroza Pacheco, Manuel Enrique
Published 2020
“... alta eficiencia económica del DOGCINV, con una taza de retorno marginal del 1.5079. (6) Se obtuvo...”Published 2020
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Article
64
Published 2010
Table of Contents:
“...Presentación / Salustiano del Campo y José Félix Tezanos -- 1. Modernización y cambio social en...”Digitalia Hispánica
Electronic
eBook
65
by Navarro Hudiel, Sergio Junior, Acuña Mendoza, José Luis, Morales Ruiz, Alejandra Antonieta, Castillo Tapia, Gonzalo Josué, Hurtado Soriano, Pedro Rafael, Hernández Mejía, Josué Alfredo, Illescas Espinoza, Donald de Jesús, Lanuza Pineda, Alberth Mauricio, Sandoval López, Brayan Antonio, Olivera Duarte, Luis Alejandro, Zeledón Herrera, José Miguel
Published 2019
“... $ 56,951,947.10 was obtained, all with a total investment of C $ 59,427,675.00, recoverable in 1 year, 6 months...”Published 2019
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66
67
“... that the cost of production per unit (6 briquettes) for the EXPM1 it is C$ 4.51 and for the EXPM2 it is C$ 4.62...”
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68
69
by Centeno Caffarena, Leonardo
Published 2009
“...La empresa familiar es el tipo de empresa más numeroso que hay en cualquier país, sea éste uno...”Published 2009
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70
“...The research took place at the North Regional Headquarters (UNI-RUACS), period I semester 2018- I...”
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71
by Rodríguez Lumbí, Olga
Published 2018
“... trained, with a total of 152 participants, of which: 12 teachers, 6 administrative employees, 124 students...”Published 2018
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72
73
“... 0.350%, Carbohydrates 85.87%, pH 6.34, Acidity 0.0027 meq lactic acid / g starch. The results obtained...”
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74
75
by Hernández García, Ethel Indira, Blandón Rivera, Wendell Adrián, Escorcia Rivera, Rosmery, Blandón Navarro, Sandra Lorena
Published 2017
“... by the soaking period, so that soaking of the grains for a period of 6 hours reduces the cooking time by 42...”Published 2017
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76
by Blandón Navarro, Sandra Lorena
Published 2022
“... and its ingestion in an adequate omega-6/omega-3 ratio can contribute to a healthy condition. This article...”Published 2022
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77
by Sobalvarro, Josseling Azucena, Duarte Rodríguez, Azdiel Antonio, Gómez Chavarría, Neysis Ivania, Dávila, Karla Elizabeth
Published 2017
“... parameters chemicals evaluated in the fruit: °Brix (8.78), pH (6.57), humidity percentage (90.62...”Published 2017
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78
by Espinoza Pérez, Léster Javier, Mercado Siles, Carlos Ariel, Arias García, Eliezer Moisés
Published 2020
“... content by weight of 6% of SS for the cementitious mix and curing of 1 hour of exposure to 40 ° C...”Published 2020
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79
by Díaz Corrales, Alba Veranay, Pérez López, Alejandro Manuel, Zeledón Sobalvarro, Engels Noxoly
Published 2016
“... in the first design of stove (from now on improved stove type 1) in communities of Sébaco and the second...”Published 2016
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80
by Pedroza Pacheco, Manuel Enrique
Published 2020
“... rate of 1.5079. (6) High satisfaction of PhD students regarding its advances in the Program: 100...”Published 2020
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