Open AccessFormulación de una salsa picante a base de pulpa de cocona (Solanum sessiliflorum), ají amarillo (Capsicum baccatum) y ají Charapita (Capsicum chinense)
Author(s) -
Universidad Le Cordon Bleu,
Víctor Manuel Terry Calderón,
Katia Casusol Perea,
Universidad Le Cordon Bleu
Publication year - 2018
Publication title -
revista de investigaciones de la universidad le cordon bleu
Language(s) - Spanish
Resource type - Journals
ISSN - 2409-1537
DOI - 10.36955/riulcb.2018v5n1.001
Subject(s) - organoleptic , pepper , shelf life , food science , horticulture , biology
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