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121
by Vílchez Pérez, Henry Javier
Published 2016
“... alternativas para el aprovechamiento económico y energético de los productos obtenidos de dicho tratamiento....”Published 2016
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122
123
by Sobalvarro Aguirre, Josseling Azucena, Duarte Rodríguez, Azdiel Antonio, Gómez Chavarría, Neysis Ivania, Dávila, Karla Elizabeth
Published 2017
“... tecnología, así como la calidad y la inocuidad de los alimentos....”Published 2017
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124
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
“... and the number of people living in a home, under the formula Y = 1.11 + 0.01 (age) - 5.57 * 10 -5 (income) +0.06...”Published 2019
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125
126
by Centeno Caffarena, Leonardo
Published 2009
“... empresaria, y de esta manera satisfacer sus necesidades laborales y económicas. Sin embargo, la empresa...”Published 2009
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127
128
“... for this population 50.6% of mothers did not reach an optimal level of schooling to collaborate in academic work...”
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129
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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130
131
“... 0.350%, Carbohydrates 85.87%, pH 6.34, Acidity 0.0027 meq lactic acid / g starch. The results obtained...”
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132
“... produces 6 briquettes and for that reason it was considered to use a hydraulic press of 12 tons. Likewise...”
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133
134
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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135
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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136
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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137
by Espinoza Pérez, Léster Javier, Mercado Siles, Carlos Ariel, Arias García, Eliezer Moisés
Published 2020
“... that the RMC of the mortars decreased by increasing the content of SS from 6% to 8%; and the exposure times...”Published 2020
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138
by Videa Bustillo, Mariliana
Published 2018
“... in 38.8% and 35.6% respectively. Selecting the method of preparation of dipping in brine for 90 minutes...”Published 2018
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139
“... and milling were carried out. Soaking times of 3, 6 and 12 hours were used. Then, the bean flour...”
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140