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dc.contributorUniversidad Nacional Abierta y a Distancia
dc.creatorHern?ndez Alarc?n, Elizabeth
dc.date2017-11-20T15:21:31Z
dc.date2017-11-20T15:21:31Z
dc.date2017-11-15
dc.date.accessioned2017-12-03T22:09:13Z
dc.date.available2017-12-03T22:09:13Z
dc.identifier216005
dc.identifierhttp://hdl.handle.net/10596/13847
dc.identifier.urihttp://repositorios.rumbo.edu.co/handle/123456789/110838
dc.descriptionThe globalized world requires a wide variety of products that contain authentic elements from all parts of the world; the food increasingly is being carried out in accordance with diets that have consumers, so it is important to knowledge about innovation and trends and on the new components in the development of new products, because the market for food products is in constant change, is a dynamic system and volatile.
dc.formatmp4
dc.languageen
dc.relationCiencias B?sicas, Tecnolog?a e Ingenier?a
dc.subjectInnovation
dc.subjectTrends
dc.subjectFoods
dc.subjectRaw materials
dc.subjectMicroorganisms
dc.subjectFood engineering
dc.subjectNew product development
dc.titleInnovation and trends in food
dc.typev?deo
dc.coverageColombia
dc.coverageSogamoso


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