Effect of temperature and time on indicators of potato (Solanum tuberosum), fermented in solid state od Borras-Sandoval, Luis Miguel, Iglesias, Arabel Elías, Moyano-Bautista, Mónica Andrea

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Final product conservation dynamic evaluation of a food obtained by the potato solid state fermentation od Borras-Sandoval, Luis Miguel, Iglesias, Arabel Elías, Saavedra-Montañez, Gabriel Fernando

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Public policies of business development and innovation from the perspective of new public management and governance: case CREAME od Charry, Geovanny Perdomo, Pérez, José Enrique Arias

Hasła przedmiotowe: “…Business incubator…”