Please use this identifier to cite or link to this item:
http://dspace.ucuenca.edu.ec/handle/123456789/1562
Title: | Innovación de la técnica del fondant en tortas para eventos através del sabor, producto y decoración |
Authors: | Calderón Carrasco, María Angélica León Palomeque, Max René |
metadata.dc.contributor.advisor: | Jaramillo Granda, Marlene del Cisne |
Keywords: | Masas Torta Bizcochos Rellenos Fondant Decoraciones Tortas |
Issue Date: | 2012 |
metadata.dc.ucuenca.paginacion: | 96 páginas |
metadata.dc.description.city: | |
Series/Report no.: | TGAS;25 |
metadata.dc.type: | bachelorThesis |
Description: | |
metadata.dc.description.degree: | |
URI: | http://dspace.ucuenca.edu.ec/handle/123456789/1562 |
Appears in Collections: | Tesis de Pregrado |
Files in This Item:
File | Description | Size | Format | |
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tgas25.pdf | Texto completo | 4.3 MB | Adobe PDF | ![]() View/Open |
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This item is licensed under a Creative Commons License
Centro de Documentacion Regional "Juan Bautista Vázquez" | ||||||||||
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