Vol. 19 No. 1 (2021)

View Vol. 19 No. 1 (2021)
Published: 2021-06-28

Artículos

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

    DOI: https://doi.org/10.24054/limentech.v19i1.1407
    Sandra Milena Daza Orsini, Gina Patricia Parra Aparicio
    5-16

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

    DOI: https://doi.org/10.24054/limentech.v19i1.1408
    Erika Paola Soto Toloza, Luz Alba Caballero Pérez
    17-35

  • Use of whey in the industry

    DOI: https://doi.org/10.24054/limentech.v19i1.1409
    Gabriela Arias Palma, Nancy Moreano Terán
    36-54

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

    DOI: https://doi.org/10.24054/limentech.v19i1.3199
    Duvan Stiven Sepulveda Ordoñez, Albenis Flórez Fuentes
    55-75

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

    DOI: https://doi.org/10.24054/limentech.v19i1.3200
    Angelica Monroy Ortiz, Yenny Correa Soto
    78-102