{"id":727,"date":"2013-08-01T07:21:13","date_gmt":"2013-08-01T12:21:13","guid":{"rendered":"http:\/\/blog.espol.edu.ec\/kcoello\/?page_id=727"},"modified":"2013-09-27T09:43:20","modified_gmt":"2013-09-27T14:43:20","slug":"libros-relacionados","status":"publish","type":"page","link":"https:\/\/blog.espol.edu.ec\/kcoello\/libros-relacionados\/","title":{"rendered":"Libros relacionados"},"content":{"rendered":"<p>A continuaci\u00f3n encontrar\u00e1s links de libros que contienen temas relacionados a la Ingenier\u00eda de los Alimentos. Algunos links contienen versiones web.<\/p>\n<p><a href=\"http:\/\/www.wiley.com\/WileyCDA\/WileyTitle\/productCd-1118541642.html\" target=\"_blank\">\u00a0Statistical methods for food science<\/a><\/p>\n<p><a href=\"http:\/\/www.wiley.com\/WileyCDA\/WileyTitle\/productCd-0470672900.html\" target=\"_blank\">Formulation engineering of foods<\/a><\/p>\n<p><a href=\"http:\/\/www.wiley.com\/WileyCDA\/WileyTitle\/productCd-1405199229,subjectCd-FO27.html\" target=\"_blank\">Food material science and engineering<\/a><\/p>\n<p><a href=\"http:\/\/www.wiley.com\/WileyCDA\/WileyTitle\/productCd-081380809X,subjectCd-FO27,descCd-reviews.html\" target=\"_blank\">Accelerating new food product design and development<\/a><\/p>\n<p><a href=\"http:\/\/www.wiley.com\/WileyCDA\/WileyTitle\/productCd-1405162104.html\" target=\"_blank\">Sensory evaluation: a practical handbook<\/a><\/p>\n<p><a href=\"http:\/\/www.nzifst.org.nz\/creatingnewfoods\/index.htm\" target=\"_blank\">Creating new foods, the product developer's guide, web version<\/a><\/p>\n<p><a href=\"http:\/\/www.amazon.com\/New-Food-Product-Development-Marketplace\/dp\/1439818649\/ref=sr_1_fkmr1_1?s=books&amp;ie=UTF8&amp;qid=1380297150&amp;sr=1-1-fkmr1&amp;keywords=CREATING+NEW+FOODS+THE+PRODUCT+DEVELOPER%27S+GUIDE\">New food product development: from concept to marketplace, third edition<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>A continuaci\u00f3n encontrar\u00e1s links de libros que contienen temas relacionados a la Ingenier\u00eda de los Alimentos. Algunos links contienen versiones web. \u00a0Statistical methods for food science Formulation engineering of foods Food material science and engineering Accelerating new food product design and development Sensory evaluation: a practical handbook Creating new foods, the product developer's guide, web [&hellip;]<\/p>\n","protected":false},"author":2988,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-727","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/blog.espol.edu.ec\/kcoello\/wp-json\/wp\/v2\/pages\/727","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.espol.edu.ec\/kcoello\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/blog.espol.edu.ec\/kcoello\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/blog.espol.edu.ec\/kcoello\/wp-json\/wp\/v2\/users\/2988"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.espol.edu.ec\/kcoello\/wp-json\/wp\/v2\/comments?post=727"}],"version-history":[{"count":4,"href":"https:\/\/blog.espol.edu.ec\/kcoello\/wp-json\/wp\/v2\/pages\/727\/revisions"}],"predecessor-version":[{"id":738,"href":"https:\/\/blog.espol.edu.ec\/kcoello\/wp-json\/wp\/v2\/pages\/727\/revisions\/738"}],"wp:attachment":[{"href":"https:\/\/blog.espol.edu.ec\/kcoello\/wp-json\/wp\/v2\/media?parent=727"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}