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Bibliographic Details
Main Author: Rafael Cartay Angulo
Format: Artículo científico
Language:es
Published: Universidad de los Andes 2017
Subjects:
Agrociencias
Cocina
especias
gastronomía
sazón culinaria
principios de condimentación
Online Access:https://www.redalyc.org/articulo.oa?id=199255867006
https://www.redalyc.org/journal/1992/199255867006/
https://www.redalyc.org/journal/1992/199255867006/html/
https://www.redalyc.org/journal/1992/199255867006/199255867006.epub
https://www.redalyc.org/journal/1992/199255867006/movil
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https://www.redalyc.org/articulo.oa?id=199255867006
https://www.redalyc.org/journal/1992/199255867006/
https://www.redalyc.org/journal/1992/199255867006/html/
https://www.redalyc.org/journal/1992/199255867006/199255867006.epub
https://www.redalyc.org/journal/1992/199255867006/movil

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