Procesamiento y conservación de frutas y hortalizas
This compendium, prepared by students of the Food - Agroindustries career at UTEQ, offers a tour of various processing and preservation techniques of Ecuadorian fruits and vegetables, from jams and jellies to dehydrated fruits, frozen vegetables and sauces. The pages of the book reflect the commitme...
Kaydedildi:
| Asıl Yazarlar: | , , |
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| Materyal Türü: | Online |
| Dil: | İspanyolca |
| Baskı/Yayın Bilgisi: |
Editorial Grupo AEA
2026
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| Konular: | |
| Online Erişim: | https://directory.doabooks.org/handle/20.500.12854/172261 |
| Etiketler: |
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| Özet: | This compendium, prepared by students of the Food - Agroindustries career at UTEQ, offers a tour of various processing and preservation techniques of Ecuadorian fruits and vegetables, from jams and jellies to dehydrated fruits, frozen vegetables and sauces. The pages of the book reflect the commitment to academic excellence and the connection with the gastronomic customs and products of the coastal and highland regions of the country. The recipes, developed from traditional and non-traditional raw materials, seek to raise the standard of the Ecuadorian food industry. This book is presented as an invaluable tool for professionals, entrepreneurs and cooking enthusiasts, offering options for beginners. Beyond the recipes, the compendium explores the science and technology behind food processing, inviting the reader on a culinary journey where tradition merges with innovation and the use of fruits and vegetables. |
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