Vol. 19 No. 1 (2021)

Artículos

• Fourier transformed infrared spectroscopy (ft-ir) for analyzing wheat, flour, corn starch and cassava starch

  Sandra Milena Daza Orsini, Gina Patricia Parra Aparicio

  5-16

  • PDF (Spanish)

• Assessment of the quality of cup coffee ofa commercial sample from the region versus a high-quality export-type commercial sample

  Erika Paola Soto Toloza, Luz Alba Caballero Pérez

  17-35

  • PDF (Spanish)

• Use of whey in the industry

  Gabriela Arias Palma, Nancy Moreano Terán

  36-54

  • PDF (Spanish)

• Updating of the standard operational procedures (poe) for the production of meat derivatives (sausage)

  Duvan Stiven Sepulveda Ordoñez, Albenis Flórez Fuentes

  55-75

  • PDF (Spanish)

• Haccp system in the frozen fish mash process in the cienfuegos fishing company

  Angelica Monroy Ortiz, Yenny Correa Soto

  78-102

  • PDF (Spanish)