Obtención de un helado resistente a la temperatura

Producción científica: Informe/libro › Informe resultado de investigación

Resumen

Project to implement an ice cream formulation according to the conditions of the Unilever challenge

Idioma original	Español (Colombia)
Estado	Publicada - 23 feb. 2022

@book{7f891a6f38794ab5ab08c0758fcc59c7,

title = "Obtenci{\'o}n de un helado resistente a la temperatura",

abstract = "Project to implement an ice cream formulation according to the conditions of the Unilever challenge",

author = "\{Velasquez Cock\}, \{Jorge Andres\} and \{Zuluaga Gallego\}, \{Robin Octavio\}",

year = "2022",

month = feb,

day = "23",

language = "Espa{\~n}ol (Colombia)",

}

TY - BOOK

T1 - Obtención de un helado resistente a la temperatura

AU - Velasquez Cock, Jorge Andres

AU - Zuluaga Gallego, Robin Octavio

PY - 2022/2/23

Y1 - 2022/2/23

N2 - Project to implement an ice cream formulation according to the conditions of the Unilever challenge

AB - Project to implement an ice cream formulation according to the conditions of the Unilever challenge

M3 - Informe resultado de investigación

BT - Obtención de un helado resistente a la temperatura

ER -