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         <title>investigacion de las etapas evolutivas de la gastronomia </title>
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         <title>linea del tiempo de los acontesimientos historicos mas relevantes del ambito gastronomico </title>
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         <title>DICEÑO DE UNA COSINA PROFECIONAL </title>
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         <title>INVESTIGACION SOBRE LOS DIFERENTES TIPOS DE ORGANIGRAMAS EMPLEADOS EN HOTELES Y RESTAURANTES </title>
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         <title>MAPA MENTAL SOBRE EL PERFIL PROFECIONAL DE LA GASTRONOMIA </title>
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         <title>mapa mental de las principales figuras de la gastronomia internaional y sus contribuciones </title>
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         <title>CATALOGO DE EQUIPO MAYOR Y MENOR </title>
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         <title>MAPA MENTAL DE LOS UTENCILIOS UTILIZADOS EN LA COCINA </title>
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         <title>CUADRO COMPARATIVO DE DE, ESPECIAS, CONDIMENYOS, VEGETALES, FRUYAS LA CLASIFICACION DELOS ALIMENTOS POR ORIGEN Y FUNION DE HIEBAS Y PRODUCTOS DE ORIGEN ANIMAL </title>
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         <title>CATALOGO DE ALIMENTOS SEGUN SU ORIGEN</title>
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         <title>INFOGRAFIA DE LAS ESPECIES, HIEBAS, CONDIMENTOS MAS IMPORTANTES EN LA COCINA INTERNACIONAL </title>
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         <title>RESUMEN DE LAS CARACTERISTICAS ORGANOLEPTICAS DE LOS ALIMENTOS </title>
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         <title>MAPA MENTAL SOBRE LOS SENTIDOS </title>
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         <title>SINTESIS SOBRE EL ANALISIS SENSORIAS Y LOS SENTIDOS </title>
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         <title>INVESTIGACION SOBRE LOS CORTES BASICOS DE LOS VEGETALES </title>
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         <title>CATALOGO DE LOS CORTES DE VEGETALES Y SUS TECNICAS DE PRODUCCION </title>
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