Open AccessPreparaciones culinarias a base de tamarindo (tamarindus Indica L.) de mayor aceptabilidad en los restaurantes de Miraflores
Author(s) -
Juan Carlos Bravo Aranibar,
Noemí Bravo Aranibar
Publication year - 2016
Publication title -
revista de investigaciones de la universidad le cordon bleu
Language(s) - Spanish
Resource type - Journals
ISSN - 2409-1537
DOI - 10.36955/riulcb.2016v3n2.001
Subject(s) - mathematics , food science , wine tasting , geography , horticulture , chemistry , biology , wine
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