Proyecto de Investigacion de Ivestigacion Sobre Technologia Agropecuaria en America Latina "protal" PDF Download
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Author:
Publisher: IICA
ISBN:
Category :
Languages : es
Pages : 104
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Book Description
Author:
Publisher: IICA
ISBN:
Category :
Languages : es
Pages : 104
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Book Description
Author:
Publisher: Bib. Orton IICA / CATIE
ISBN:
Category :
Languages : es
Pages : 68
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Book Description
Author:
Publisher: Bib. Orton IICA / CATIE
ISBN:
Category :
Languages : en
Pages : 62
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Book Description
Author:
Publisher: IICA
ISBN:
Category :
Languages : es
Pages : 66
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Book Description
Author: C. B.de SILVA
Publisher:
ISBN:
Category :
Languages : es
Pages : 65
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Book Description
Author: Martín Piñeiro
Publisher: IICA Biblioteca Venezuela
ISBN:
Category :
Languages : es
Pages : 324
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Book Description
Author: E. Lindarte
Publisher: Bib. Orton IICA / CATIE
ISBN:
Category :
Languages : es
Pages : 40
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Book Description
Origen y trasfondo de las dificultades actuales; Redefinicion del papel del estado en el financiamento y ejecucion de la investigacion y transferencia tecnologica; Replanteamientos de responsabilidades por financiamento y ejecucion de investigacion y transferencia; Los nuevos roles del estado en la generacion de tecnologia agropecuaria.
Author: Eduardo Trigo
Publisher: IICA
ISBN:
Category : Agricultural innovations
Languages : es
Pages : 40
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Book Description
Los institutos nacionales de investigacion agraria; El contexto de las instituciones de investigacion y transferencia de tecnologia en los 90.
Author:
Publisher: IICA
ISBN:
Category :
Languages : es
Pages : 60
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Book Description
Author: Ana Lucia Barretto Penna
Publisher: CRC Press
ISBN: 1315352435
Category : Science
Languages : en
Pages : 264
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Book Description
Due to the indigenous knowledge of pre-Colombian indigenous tribes and the new methods introduced by the immigrants arriving from Europe and other continents, a wide variety of fermented foods are produced in Latin America. In this book, we have collected information about the Latin American experience in the production of dairy, meat and wine. Special focus has been given to fermented fruits and vegetables as it is part of the genetic heritage of the South American continent. Pre-Columbian knowledge on preparation of various fermented food products is covered in the book.
