Published: 2016-12-05

Editorial

Editorial

Luis Alberto Taramona Ruiz

3

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Original Article

Culinary preparations based on tamarind (tamarindus Indica L. ) acceptability of major restaurants in Miraflores

Juan Carlos Bravo Aranibar, Noemí Bravo Aranibar

5-18

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Application of the methodology of service-learning for leadership training in the students of the specialist of elementary and Bilingual Intercultural Education at the National Santiago Antúnez de Mayolo Huaraz University

Liszeth Cerna Ruiz, Rosy Lugo Valdiviano

21-31

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Economic, Social and Cultural Factors Associated with the Adoption of Firewood- Burning Improved Cook stoves – Case of the district of Chiguata, province and department of Arequipa in Peru

Ana Isabel Moreno Morales

33-44

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Application And Sensory Evaluation Of Analytical Testing For Food For Human Consumption

Rafael Jaime Castro Ramírez, Julio Arturo Henostroza Torres, Yonarki García- Varela, Raúl Gonzalo Torricella-Morales

47-61

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Gastronomy in modern times

Luis Javier Álvarez Alfeirán

63-71

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