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Vol. 20 No. 1 (2022)
Vol. 20 No. 1 (2022)
Published:
2022-06-25
Artículos
Editorial
Luz Alba Caballero Perez
1-4
pdf (Spanish)
Comparison of two green technologies for the control of methicillin-resistant Staphylococcus aureus growth.
Raquel Villamizar Gallardo, Edgar Emir González Jiménez, Karla Cruz Cuellar, Johann Osma
5-20
pdf (Spanish)
Texture and color profile studies on premium type meat emulsions subjected to ultrasonic fields
Francisco Luis Garnica Corrales, José Manuel Vera Romero
21-30
pdf (Spanish)
Elaboration and characterization of a meat sausage based on sable fish (trichiurus lepturus)
Lorenzo Fuentes Berrio, Vanessa Beltrán Herrera, Arnulfo Antonio Tarón Dunoyer
31-44
pdf (Spanish)
Critical factors associated with the haccp system implementation in food colombian companies
Angélica María Alzate Ibáñez, Ana María Niño Apolinar
45-65
pdf (Spanish)
Evaluation of colorimetric and physicochemical characteristics in Santander varieties cocoa liquors
Laura Johana Castellanos Suarez, José Manuel Vera Romero
66-76
pdf (Spanish)
Characterization of fatty acids and total phenols with antioxidant activity of the peach (prunus persica) seed
Arnulfo Tarón Dunoyer, Israel Barros Portnoy, Jairo Mercado Camargo
77-91
pdf (Spanish)
Factors that intervene in the nutritional quality of life of the inmates of the penitentiary and prison center of Bucaramanga (Colombia).
Lida Yaneth Maldonado Mateus, Norma Rocío Garnica Mayorga, Merary Gutiérrez Zambrano
92-110
pdf (Spanish)
Utilization of agro-industrial by-products ofthe cassava (manihot esculenta) production chain: a review
Camilo Andrés Bayona Buitrago, Lexy Carolina León Castrillo, María Fernanda Cepeda
92-112
pdf (Spanish)
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L-ISSN:
2711-3035
p-ISSN:
1692-7125
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