tag:blogger.com,1999:blog-76023128740694250592024-02-28T22:48:20.933-08:00EL SITIO DE ERICBUENAS ANTE TODO GRACIAS POR SU VISITA ,EN ESTA PAGINA ENCONTRARAN LIBROS , INFORMES , TESIS , PRACTICAS DE LABORATORIO Y TODO MATERIA DE INGENIERIA DE ALIMENTOSEN LA ESQUINA DEL BLOGhttp://www.blogger.com/profile/09606670293565555473noreply@blogger.comBlogger129125tag:blogger.com,1999:blog-7602312874069425059.post-63879202131034597222015-03-11T14:50:00.001-07:002017-02-05T17:52:55.544-08:00Fundamentos de Tecnologia de los Alimentos - Horst-Dieter Tscheuschner<div class="separator" style="clear: both; text-align: center;">
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EN LA ESQUINA DEL BLOGhttp://www.blogger.com/profile/09606670293565555473noreply@blogger.com0tag:blogger.com,1999:blog-7602312874069425059.post-10752110985945941842015-03-04T04:19:00.000-08:002015-03-04T04:24:45.112-08:00LA CARNE y sus productos carnicos como alimentos funcionales <div class="separator" style="clear: both; text-align: center;">
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AUTORES : <br />
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F. Jimenez Colmenero ; F. J. Sanchez Muñiz ; B. Olmedilla Alonso<br />
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EN LA ESQUINA DEL BLOGhttp://www.blogger.com/profile/09606670293565555473noreply@blogger.com2tag:blogger.com,1999:blog-7602312874069425059.post-35646869609915490022015-03-01T14:46:00.003-08:002015-03-03T15:01:03.025-08:00INTRODUCCION A LA INGENIERIA DE ALIMENTOS Paul Singh. Dennis Heldman<div class="separator" style="clear: both; text-align: center;">
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<br />EN LA ESQUINA DEL BLOGhttp://www.blogger.com/profile/09606670293565555473noreply@blogger.com0tag:blogger.com,1999:blog-7602312874069425059.post-39052445090450008422014-09-07T11:24:00.003-07:002015-08-14T12:42:49.535-07:00QUIMICA DE ALIMENTOS BADUI 5ta edicion - SALVADOR BADUI DERGAL<div class="separator" style="clear: both; text-align: center;">
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Buenas agradecemos mucho que estén pendiente de este sitio y sobre todo que les sirva de ayuda eh recibido correos , mensajes por facebook y en realidad me da mucho gusto que este sitio pueda ser un aporte para todos ustedes , ahora hay una votación en la cual espero contar con su voto y seguir trabaj</div>
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ando para poder compartir mucha mas informacion les dejo la pagina de votacion :</div>
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<span style="font-size: large;"><span style="color: lime;">VOTA DALE CLICK AL LINK</span> :<span style="color: yellow;"> <a href="http://socialday.pe/votar?id=521">http://socialday.pe/votar?id=521</a></span></span></div>
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<span style="font-size: large;"><span style="color: lime;">tambien le puedes dar clik a la imagen vas a educacion y ahi figura : EL SITIO DE ERIC</span></span></div>
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EN LA ESQUINA DEL BLOGhttp://www.blogger.com/profile/09606670293565555473noreply@blogger.com0tag:blogger.com,1999:blog-7602312874069425059.post-24284186352179595552013-04-06T13:29:00.001-07:002015-03-03T15:23:24.916-08:00PRINCIPIOS DE TECNOLOGÍA DE ALIMENTOS <div class="separator" style="clear: both; text-align: center;">
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A Sociedade Brasileira de Ciência e Tecnologia de Alimentos defme Tecnologia de Alimentos como sendo a aplicação de métodos e da técnica para o preparo, armazenamento, processamento, controle, embalagem, distribuição e utilização dos alimentos.</div>
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Outros a defmem como sendo aquela que estuda a aplicação da Ciência e da Engenharia na produção, processamento, embalagem, distribuição e utilização dos alimentos.</div>
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A Ciência dos Alimentos inclui o estudo das características físicas e químicas dos alimentos. A Tecnologia de Alimentos inclui a seqüência de operações desde a seleção da matéria-prima até o processamento, preservação e distribuição. O cientista de alimentos deve compreender não somente o processamento e o</div>
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armazenamento dos alimentos, mas também deve conhecer a produção agrícola e as necessidades do consumidor. O campo da ciência de </div>
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alimentos não é novo.</div>
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Entretanto, ele tem recebido novas dimensões com a migração da população rural para a zona urbana. A matéria-prima tem que ser transformada em alimentos estáveis, que são facilmente armazenados e transportados, e que estão muitas vezes prontos para consumo, quando adquiridos. Assim, a ciência e tecnologia de alimentos tem-se desenvolvido como uma importante ciência aplicada .</div>
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Para o futuro, a Tecnologia de Alimentos deverá orientar-se segundo duas direções: por um lado haverá o início, a continuação ou o incremento da produção de alimentos mais sofisticados, mais nutritivos, mais convenientes e mais atrativos, que já existem em países desenvolvidos, compreendendo uma série de alimentos que só poderão ser adquiridos por pessoas de bom poder aquisitivo; por outro lado, o desenvolvimento dos processos tecnológicos se orientará para o aproveitamento de subprodutos e para a produção de alimentos mais nutritivos, que sejam oferecidos a baixo preço e possam ser utilizados por grande parte da população mundial, hoje carente de alimentos.</div>
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EN LA ESQUINA DEL BLOGhttp://www.blogger.com/profile/09606670293565555473noreply@blogger.com3tag:blogger.com,1999:blog-7602312874069425059.post-70423738555818431342013-03-28T17:08:00.000-07:002013-03-30T08:20:51.842-07:00PROCESOS DE PANADERIA Y PASTELERIA<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFhC4mz-xoOc_Y2mKeyBd8wPyuDkJVhZOrblrXJB6ooaDr_e7BzfN95OjQWM5E7yqXnxqtHH_V5ggaaAc3BX2RtmUJOJH_jhlMvBfotcfrm7plktfc69GTKTdNzKhgS0473PuoPodS-lQ/s1600/pasteleria.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFhC4mz-xoOc_Y2mKeyBd8wPyuDkJVhZOrblrXJB6ooaDr_e7BzfN95OjQWM5E7yqXnxqtHH_V5ggaaAc3BX2RtmUJOJH_jhlMvBfotcfrm7plktfc69GTKTdNzKhgS0473PuoPodS-lQ/s320/pasteleria.png" width="249" /></a></div>
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El concepto que se tiene de REPOSTERÍA es poco explícito en cuanto a sus orígenes, y cuando menos ambigua en cuanto a su definición con respecto a las otras definiciones que engloban esta actividad, como son pastelería y confitería, sin mencionar esta otra actividad que a menudo también se relaciona con la repostería, como es la panadería.</div>
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Según nuestra creencia y contrastada con la bibliografía existente, llegamos a la conclusión de que las tres denominaciones son correctas, pero convendría matizarlas, creemos que el origen de las tres denominaciones debió ser la de confitería, puesto que los reposteros de la antigüedad, se tenían que confitar todas sus materias primas antes de realizar los manjares que elaboraban, cosa que en la actualidad no ocurre, ya que la mayoría de los reposteros actuales no tiene necesidad de confitarse sus materias primas, dado que estos productos se encuentran comercializados en el mercado, aunque habría que reconocer que la mayoría de los profesionales actuales no es que no realicen estas funciones porque no les interese, sino por no saber; por esto entendemos que se incorpora la definición de PASTELERÍA que es la que aglutina a todos los profesionales que se dedican a manipular ingredientes para convertirlos en pasteles, y ésta es la diferencia del término, con los confiteros que se confitaban sus propias materias primas para elaborar sus dulces, los pasteleros sólo se dedicaban a manipular ingredientes en algunos casos preelaborados para realizar sus pasteles.</div>
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En cuanto al término REPOSTERÍA, entendemos que se refiere a la pastelería llevada a la restauración, por tanto estaríamos hablando de lo mismo si mencionamos cualquiera de los tres términos, pero como decíamos con anterioridad con pequeñas matizaciones, pues la repostería se trata de la pastelería servida al momento de degustar, con el emplatado y presentación correspondientes, en el que se conjugan distintos apartados, como la combinación de color, la temperatura, las texturas, los contrastes y la decoración.<br />
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<br />EN LA ESQUINA DEL BLOGhttp://www.blogger.com/profile/09606670293565555473noreply@blogger.com3tag:blogger.com,1999:blog-7602312874069425059.post-50494510854631188802013-03-26T19:44:00.001-07:002013-03-26T19:47:47.376-07:00INTRODUCCION A LA INGENIERIA DE ALIMENTOS<br />
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CONTRASEÑA : http://elsitiode-eric-chavarria.blogspot.com/</div>
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Physics, chemistry, and mathematics are essential in gaining an understanding of the principles that govern most of the unit operations commonly found in the food industry. For example, if a food</div>
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engineer is asked to design a food process that involves heating and cooling, then he or she must be well aware of the physical principles that govern heat transfer. The engineer’s work is often expected to be quantitative, and therefore the ability to use mathematics is essential.</div>
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Foods undergo changes as a result of processing; such changes may be physical, chemical, enzymatic, or microbiological. It is often necessary to know the kinetics of chemical changes that occur during processing.</div>
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Such quantitative knowledge is a prerequisite to the design and analysis of food processes. It is expected that prior to studying food engineering principles, the student will have taken basic courses</div>
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in mathematics, chemistry, and physics. In this chapter, we review some selected physical and chemical concepts that are important in food engineering.</div>
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EN LA ESQUINA DEL BLOGhttp://www.blogger.com/profile/09606670293565555473noreply@blogger.com0tag:blogger.com,1999:blog-7602312874069425059.post-30478655051240548242013-02-16T20:23:00.000-08:002013-02-16T20:27:42.602-08:00ELABORACION DE NECTAR<div style="text-align: center;">
<iframe allowfullscreen="" frameborder="0" height="500" marginheight="0" marginwidth="0" mozallowfullscreen="" scrolling="no" src="http://www.slideshare.net/slideshow/embed_code/16576774" style="border-width: 1px 1px 0; border: 1px solid #CCC; margin-bottom: 5px;" webkitallowfullscreen="" width="
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<strong> <a href="http://www.slideshare.net/ericsba/elaboracion-de-nectar" target="_blank" title="Elaboracion de nectar">Elaboracion de nectar</a> </strong> from <strong><a href="http://www.slideshare.net/ericsba" target="_blank">Eric Joel Chavarria Matos</a></strong> <br />
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Si se lo desean bajar le dan click a la imagen y los enviara a la pagina de slideshare y en mi canal se lo pueden bajar.</div>
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EN LA ESQUINA DEL BLOGhttp://www.blogger.com/profile/09606670293565555473noreply@blogger.com0tag:blogger.com,1999:blog-7602312874069425059.post-2886989821605321642013-02-16T15:24:00.003-08:002013-02-16T15:29:36.803-08:00YOGUR Y HELADO DE YOGUR<div style="text-align: center;">
<iframe allowfullscreen="" frameborder="0" height="480" marginheight="0" marginwidth="0" mozallowfullscreen="" scrolling="no" src="http://es.slideshare.net/slideshow/embed_code/16574073" style="border-width: 1px 1px 0; border: 1px solid #CCC; margin-bottom: 5px;" webkitallowfullscreen="" width="580"> </iframe> </div>
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<strong> <a href="http://es.slideshare.net/ericsba/yogur-y-helados-de-yogur" target="_blank" title="Yogur y helados de yogur">Yogur y helados de yogur</a> </strong> from <strong><a href="http://es.slideshare.net/ericsba" target="_blank">Eric Joel Chavarria Matos</a></strong> </div>
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EN LA ESQUINA DEL BLOGhttp://www.blogger.com/profile/09606670293565555473noreply@blogger.com0tag:blogger.com,1999:blog-7602312874069425059.post-67594093956029411982013-02-15T20:00:00.002-08:002013-03-26T08:56:24.109-07:00ANALISIS DE ALIMENTOS - S. Suzanne Nieisen<div class="separator" style="clear: both; text-align: center;">
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EN LA ESQUINA DEL BLOGhttp://www.blogger.com/profile/09606670293565555473noreply@blogger.com1tag:blogger.com,1999:blog-7602312874069425059.post-86130239944903633332013-02-14T10:01:00.002-08:002013-03-26T09:02:52.117-07:00ALERGIAS ALIMENTARIAS<div class="separator" style="clear: both; text-align: center;">
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Archivo flash .<br />
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EN LA ESQUINA DEL BLOGhttp://www.blogger.com/profile/09606670293565555473noreply@blogger.com0tag:blogger.com,1999:blog-7602312874069425059.post-76316080553845846392013-01-17T18:22:00.000-08:002013-03-26T09:06:02.085-07:00EMULSIONES DE ALIMENTOS<div class="separator" style="clear: both; text-align: center;">
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The economic and social changes during the last decades have changed the formulation requirements for emulsion systems in the most drastic manner.</div>
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Total cost analysis means that the selection of ingredients is no longer just a question of cost per pound, but the efforts to stabilize the system must now be complemented by ‘‘hidden’’ costs for long-term technical or commercial failures—sometimes related only indirectly to stability. Social pressure has meant that new components with little or no nutritional value and with intermolecular interactions different from traditional components must be accomodated, leading to phenomena for which the earlier methods provide no appropriate response.</div>
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Taken in total, the consequences of change are that compled food emulsion systems must be analyzed with proper attention to the colloidal structures involved. Hence, the effects of the specific properties and interactions of polymers and proteins included in this book and the association structures of lipids leading to the formation of vesicles have received the attention they merit.</div>
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Stig E. Friberg</div>
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Ka˚re Larsson</div>
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<br />EN LA ESQUINA DEL BLOGhttp://www.blogger.com/profile/09606670293565555473noreply@blogger.com0tag:blogger.com,1999:blog-7602312874069425059.post-37531509272037393182012-12-12T06:45:00.000-08:002013-03-26T09:10:36.840-07:00Ductos y Tuberías para Bioprocesos: Reología y Análisis<div class="" style="clear: both; text-align: center;">
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Gracias al aporte de Evan Troy ¡<br />
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http://elsitiode-eric-chavarria.blogspot.com/EN LA ESQUINA DEL BLOGhttp://www.blogger.com/profile/09606670293565555473noreply@blogger.com2tag:blogger.com,1999:blog-7602312874069425059.post-86554395405970560612012-12-10T19:22:00.001-08:002013-03-26T09:14:38.233-07:00MANUAL DE BUENAS PRACTICAS PARA LA INDUSTRIA DE LA CARNE - FAO<div class="separator" style="clear: both; text-align: center;">
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PASS : http://elsitiode-eric-chavarria.blogspot.com/</div>
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PASS : http://elsitiode-eric-chavarria.blogspot.com/</div>
<br />EN LA ESQUINA DEL BLOGhttp://www.blogger.com/profile/09606670293565555473noreply@blogger.com4tag:blogger.com,1999:blog-7602312874069425059.post-7471972923981773522012-11-12T08:56:00.003-08:002013-03-26T09:18:36.197-07:00ALTERNATIVAS TECNOLOGICAS PARA LA ELABORACION Y LA CONSERVACION DE PRODUCTOS PANIFICADOS<div class="separator" style="clear: both; text-align: center;">
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CLAVE DEL PASS : http://elsitiode-eric-chavarria.blogspot.com/EN LA ESQUINA DEL BLOGhttp://www.blogger.com/profile/09606670293565555473noreply@blogger.com1tag:blogger.com,1999:blog-7602312874069425059.post-28797818464099666762012-09-30T15:12:00.001-07:002013-03-26T09:20:31.351-07:00INTRODUCCIÓN A LA MAQUINARIA AGRICOLA<div class="separator" style="clear: both; text-align: center;">
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La clave es : <span style="background-color: white; color: #333333; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14.44444465637207px; line-height: 21.111112594604492px; text-align: center;">http://librosdeingenieriapdf.blogspot.com/</span><br />
<span style="background-color: white; color: #333333; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14.44444465637207px; line-height: 21.111112594604492px; text-align: center;"><br /></span><span style="background-color: white; color: #333333; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, 'Helvetica Neue', Helvetica, Arial, sans-serif; text-align: center;"><span style="font-size: 14.545454025268555px; line-height: 21.106060028076172px;">observación</span><span style="font-size: 14.44444465637207px; line-height: 21.111112594604492px;"> : la clave tiene el url de mi otra pagina que es de mi autoria.</span></span>EN LA ESQUINA DEL BLOGhttp://www.blogger.com/profile/09606670293565555473noreply@blogger.com0tag:blogger.com,1999:blog-7602312874069425059.post-30351435926212532372012-09-12T10:43:00.003-07:002013-03-26T09:21:55.717-07:00PROCESAMIENTO DE FRUTAS Y VEGETALES <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2bZjiWQCEcl0peLujEwcfM1_m0nZPVTO8y2YQ0P9gSOATvfTdeD0er0l0D3Xxs1NqeUxcZ0tXfywqn_MjpbFrMGeA6rcWzJWmO9VO129j0s24bilBMzhzgKoiUXnAgnENpkbGc144XQg/s1600/41xAZqs7uoL.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5787347688141923874" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2bZjiWQCEcl0peLujEwcfM1_m0nZPVTO8y2YQ0P9gSOATvfTdeD0er0l0D3Xxs1NqeUxcZ0tXfywqn_MjpbFrMGeA6rcWzJWmO9VO129j0s24bilBMzhzgKoiUXnAgnENpkbGc144XQg/s400/41xAZqs7uoL.jpg" style="display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 265px;" /></a><br />
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EN LA ESQUINA DEL BLOGhttp://www.blogger.com/profile/09606670293565555473noreply@blogger.com2tag:blogger.com,1999:blog-7602312874069425059.post-31471737593104057582012-09-09T21:26:00.003-07:002013-03-26T09:23:29.288-07:00TECNOLOGIA DE MATADEROS - R. Lopez Vasquez<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF7we-1XMVLIrd3zBPgFW_sXaK1lKZOQTMVK8IrFh0zq96nAuuT3z_ZRfRqPteY950K55vdEB_KCgUwi_bvvFcr6kzqUEltArphV9585iLpkAzyiFeegZB8xB9r7-AHKEOvG0VP7Vor-0/s1600/Sin+t%25C3%25ADtulo.png"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5786400191833761090" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF7we-1XMVLIrd3zBPgFW_sXaK1lKZOQTMVK8IrFh0zq96nAuuT3z_ZRfRqPteY950K55vdEB_KCgUwi_bvvFcr6kzqUEltArphV9585iLpkAzyiFeegZB8xB9r7-AHKEOvG0VP7Vor-0/s400/Sin+t%25C3%25ADtulo.png" style="cursor: hand; cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 304px;" /></a><br />
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pass : <a href="http://elsitiode-eric-chavarria.blogspot.com/" style="font-size: 100%;">http://elsitiode-eric-chavarria.blogspot.com/</a></div>
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EN LA ESQUINA DEL BLOGhttp://www.blogger.com/profile/09606670293565555473noreply@blogger.com1tag:blogger.com,1999:blog-7602312874069425059.post-74073148834564683642012-08-20T09:05:00.003-07:002013-04-05T20:51:34.192-07:00OPERACIONES UNITARIAS EN LA INGENIERIA DE ALIMENTOS - IBARZ (idioma español )<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0qzg9hrAIPi_ke4cyvglmi7jREYhbS7c8cm0GpbMizDWfOZTypILlVGnB4ECjCA1dnf6rUVbxw_hvgUsewe64BMbea1-6wQK0BwwWFuA1UU9AubRvzzyjjM1DFpl6F2NRKztV3ogrqd0/s1600/Sin+t%25C3%25ADtulo.png"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5778791161287254978" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0qzg9hrAIPi_ke4cyvglmi7jREYhbS7c8cm0GpbMizDWfOZTypILlVGnB4ECjCA1dnf6rUVbxw_hvgUsewe64BMbea1-6wQK0BwwWFuA1UU9AubRvzzyjjM1DFpl6F2NRKztV3ogrqd0/s400/Sin+t%25C3%25ADtulo.png" style="cursor: hand; cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 264px;" /></a><br />
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EN LA ESQUINA DEL BLOGhttp://www.blogger.com/profile/09606670293565555473noreply@blogger.com13tag:blogger.com,1999:blog-7602312874069425059.post-87046085133354243342012-07-02T16:34:00.018-07:002013-03-26T18:20:48.398-07:00LIBROS DE PANIFICIACION<div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: center;">
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<span style="font-family: Georgia, serif;"><span style="font-size: 100%;"> </span>ELABORACIÓN<span style="font-size: 100%;"> ARTESANAL DEL PAN</span></span></div>
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<a div="" href="http://www.blogger.com/blogger.g?blogID=7602312874069425059">PANES DEL MUNDO</a></div>
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<span style="font-family: Georgia, serif; font-size: 100%;"> EL LIBRO DEL PAN</span></div>
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EN LA ESQUINA DEL BLOGhttp://www.blogger.com/profile/09606670293565555473noreply@blogger.com0tag:blogger.com,1999:blog-7602312874069425059.post-54976281336086988632012-06-24T21:05:00.002-07:002013-03-26T18:23:24.345-07:00MANUAL DE PRACTICAS DE LABORATORIO DE ANALISIS DE ALIMENTOS<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8I5GLZUIUAivC7YoJVv0DOwtLkgTwcP7fPgNUdTgkRPfRzKAi9mYMCuy-yBPx2uE5-ciI6B3vDwH0eJX46gZvfz4PhL4egGuA7tn8LHfgSx_D3zPMTaWceWEXgu3e7lDZB78n4sknoH4/s1600/AMAILI.jpg" style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5757828551124882722" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8I5GLZUIUAivC7YoJVv0DOwtLkgTwcP7fPgNUdTgkRPfRzKAi9mYMCuy-yBPx2uE5-ciI6B3vDwH0eJX46gZvfz4PhL4egGuA7tn8LHfgSx_D3zPMTaWceWEXgu3e7lDZB78n4sknoH4/s400/AMAILI.jpg" style="cursor: hand; cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 356px;" /></a><br />
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EN LA ESQUINA DEL BLOGhttp://www.blogger.com/profile/09606670293565555473noreply@blogger.com0tag:blogger.com,1999:blog-7602312874069425059.post-24436105327992931072012-06-20T20:12:00.011-07:002013-03-26T18:30:07.166-07:00LECHE : de producción al consumo ( curso on line )<div style="text-align: center;">
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Este es un curso on line que consta de 4 modulos que son los siguientes :</div>
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Modulo 1 : Ganado vacuno lechero</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC0774JZERTpgJlSEiEBwa1NwPN9DkA26qpWKJ3-i236mAuBst3yMRDN0PGtcqjLuLwIj7wtAT0eu4_3oN7NGDeIaTeew3whp3q9IpgcL0eiJ7_90jrblhT3SiX1SDeAaz-YyW_wGM-5w/s1600/1.png"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5756326189461223090" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC0774JZERTpgJlSEiEBwa1NwPN9DkA26qpWKJ3-i236mAuBst3yMRDN0PGtcqjLuLwIj7wtAT0eu4_3oN7NGDeIaTeew3whp3q9IpgcL0eiJ7_90jrblhT3SiX1SDeAaz-YyW_wGM-5w/s400/1.png" style="cursor: hand; cursor: pointer; height: 400px; width: 369px;" /></a></div>
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Modulo 2 : Procesado Industrial de la leche </div>
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<img alt="" border="0" id="BLOGGER_PHOTO_ID_5756326058176463874" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnzqrGaVRo6BaHiapbZMxJtu-DSadtTSYGlk-AfMMhT3JZNlo2koD6dIsddsHBMOA5K4i9q38w6zAGXDlIxKBSMYDTEeQOsgXTLtsuY4jq9g_hGDakiEBMbnG7-f4YMyBvQ14KXOgvlf4/s400/2.png" style="cursor: hand; cursor: pointer; height: 400px; width: 372px;" /></div>
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Modulo 3 : Derivados Lacteos </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAGD3e-E9dD648ev7XSHm6QliUvUYgpPlyNAfWuCMMGA2XHMyUDXs_9CMEo73Q3mmMMWlKoelXWxsbfH_7p3DAVRkvuy7OCJBEEJ9exquNnZl2mkYxuVHVToZNfpcOT1liKjTcu2tp3sw/s1600/3.png"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5756325892079857714" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAGD3e-E9dD648ev7XSHm6QliUvUYgpPlyNAfWuCMMGA2XHMyUDXs_9CMEo73Q3mmMMWlKoelXWxsbfH_7p3DAVRkvuy7OCJBEEJ9exquNnZl2mkYxuVHVToZNfpcOT1liKjTcu2tp3sw/s400/3.png" style="cursor: hand; cursor: pointer; height: 396px; width: 400px;" /></a></div>
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Modulo 4 : Sistemas de control higiénico - sanitario</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu_EOPsWXCUMsH8MtkW-UiT0cF__B3NRcwjYfwgrvEfBazpZMBd-NoIlQAlYTDk4VuiJ8kTBQ0PdM6scTiGLMeM3bcmgKnncs-kHqDDCvocGJPmUvZZpTnOr6afAG74x-NAbIwvNX3eI8/s1600/4.png"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5756325775886646594" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu_EOPsWXCUMsH8MtkW-UiT0cF__B3NRcwjYfwgrvEfBazpZMBd-NoIlQAlYTDk4VuiJ8kTBQ0PdM6scTiGLMeM3bcmgKnncs-kHqDDCvocGJPmUvZZpTnOr6afAG74x-NAbIwvNX3eI8/s400/4.png" style="cursor: hand; cursor: pointer; height: 400px; width: 369px;" /></a></div>
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Descarga este curso : </div>
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EN LA ESQUINA DEL BLOGhttp://www.blogger.com/profile/09606670293565555473noreply@blogger.com0