Creación y aplicación de cinco sales gourmet a doce platos de autor
The purpose of this intervention project is to demonstrate the feasibility of gourmet salts to be used in author’s recipes, thus analyzing each of the ingredients to be processed to be part of the salts, their nutritional contributions, specials characteristics and how they are abstained. Salt is o...
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| Diğer Yazarlar: | |
| Materyal Türü: | bachelorThesis |
| Dil: | spa |
| Baskı/Yayın Bilgisi: |
Universidad de Cuenca
2021
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| Online Erişim: | http://dspace.ucuenca.edu.ec/handle/123456789/35595 |