Published: 2015-07-01

Sensory evaluation of the wine grape Isabella (Vitis labrusca L.) hand crafted
Evaluación sensorial del vino artesanal de uva Isabella (Vitis labrusca L.)

Pedro José Almanza-Merchán, Andrea Johana Reyes-M., Marco Luis Ayala, William Balaguera-L., Pablo Antonio Serrano-Cely

Summary views 2089 | PDF views 615 | pp. 71-81

DOI https://doi.org/10.19053/01228420.4393

Fatty acid content obtained from the guinea pig meat
Contenido de ácidos grasos en carne de cuy

César Iván Flores-Mancheno, Manuel Roca-Argüelles, René Tejedor-Arias, Iván Patricio Salgado-Tello, Nelson Ramiro Villegas-Soto

Summary views 690 | PDF views 433 | pp. 83-90

DOI https://doi.org/10.19053/01228420.4394