MOTIVOS DE DESPERDICIO DE ALIMENTOS DEL PLATO PRINCIPAL DEL MENÚ DE UN COMEDOR ESCOLAR.
- Published in:
- Actualización en Nutrición, 2024, v. 25, n. 2, p. 66, doi. 10.48061/SAN.2024.25.2.66
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- Publication type:
- Article
Works matching AU Fernanda Naef, Elisa
Results: 6
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Consumers' Opinion and Perception toward a Convenience Food through Projective Techniques.
- Published in:
- Journal of Culinary Science & Technology, 2024, v. 22, n. 2, p. 338, doi. 10.1080/15428052.2022.2043211
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- Publication type:
- Article
3
Caracterización microbiológica y fisicoquímica de carne de boga (Leporinus obtusidens) impregnada con jugo de limón.
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- Acta Agronómica, 2021, v. 70, n. 1, p. 57, doi. 10.15446/acag.v70n1.90921
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- Publication type:
- Article
4
Social representations and food neophobia of vegetarian ready-to-eat meals cooked by sous-vide method.
- Published in:
- Journal of Food & Nutrition Research, 2024, v. 63, n. 2, p. 176
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- Publication type:
- Article
5
Consumer perception of vacuum frying and a snack made with potatoes and sweet potatoes.
- Published in:
- Journal of Food & Nutrition Research, 2023, v. 62, n. 2, p. 149
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- Publication type:
- Article
6
Leer para ganar: el juego como dispositivo didáctico en la educación superior.
- Published in:
- Diálogos Pedagógicos, 2021, v. 18, n. 37, p. 1, doi. 10.22529/dp.2021.19(37)01
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- Publication type:
- Article