<?xml version="1.0"?>
<rss version="2.0">
   <channel>
      <title>Teoria de lacteos: Quesos  by Gabriela Rezvani</title>
      <link>https://padlet.com/gabirezvani/Quesos</link>
      <description>Tipos de queso, proceso y tecnología de manufactura, guías de elaboración.</description>
      <language>en-us</language>
      <pubDate>2018-10-18 21:21:59 UTC</pubDate>
      <lastBuildDate>2025-09-24 10:32:41 UTC</lastBuildDate>
      <webMaster>hello@padlet.com</webMaster>
      <image>
         <url>https://padlet-assets.s3.amazonaws.com/icons/Pizza.png</url>
      </image>
      <item>
         <title>Tipos de Quesos </title>
         <author>gabirezvani</author>
         <link>https://padlet.com/gabirezvani/Quesos/wish/294636871</link>
         <description><![CDATA[<div>Una guía básica para principiantes con los tipos de quesos más populares </div>]]></description>
         <enclosure url="https://cocinillas.elespanol.com/2015/06/tipos-de-quesos/" />
         <pubDate>2018-10-18 22:57:45 UTC</pubDate>
         <guid>https://padlet.com/gabirezvani/Quesos/wish/294636871</guid>
      </item>
      <item>
         <title>Historia del Queso </title>
         <author>gabirezvani</author>
         <link>https://padlet.com/gabirezvani/Quesos/wish/294637151</link>
         <description><![CDATA[]]></description>
         <enclosure url="https://padlet-uploads.storage.googleapis.com/321454694/5ddc1b7e226ea9c03377508d6f4522d0/Historia_del_queso.pdf" />
         <pubDate>2018-10-18 22:59:36 UTC</pubDate>
         <guid>https://padlet.com/gabirezvani/Quesos/wish/294637151</guid>
      </item>
      <item>
         <title></title>
         <author>gabirezvani</author>
         <link>https://padlet.com/gabirezvani/Quesos/wish/294637542</link>
         <description><![CDATA[]]></description>
         <enclosure url="https://media0.giphy.com/media/Jx2YWZoo8ZsuQ/giphy.gif?cid=e1bb72ff5bc910d7596c4855736a8569" />
         <pubDate>2018-10-18 23:02:18 UTC</pubDate>
         <guid>https://padlet.com/gabirezvani/Quesos/wish/294637542</guid>
      </item>
      <item>
         <title>Elaboracion de Quesos </title>
         <author>gabirezvani</author>
         <link>https://padlet.com/gabirezvani/Quesos/wish/294637917</link>
         <description><![CDATA[<div>Aspecto biotecnologicos</div>]]></description>
         <enclosure url="https://padlet-uploads.storage.googleapis.com/321454694/cbb7c5e305b214d1f0741b2bdcfd9a8d/Quesos_biotecno_FINAL.pptx" />
         <pubDate>2018-10-18 23:04:57 UTC</pubDate>
         <guid>https://padlet.com/gabirezvani/Quesos/wish/294637917</guid>
      </item>
      <item>
         <title>Guia de Laboratorio</title>
         <author>gabirezvani</author>
         <link>https://padlet.com/gabirezvani/Quesos/wish/294638122</link>
         <description><![CDATA[<div>Guia practica para elaborar queso criollo</div>]]></description>
         <enclosure url="https://padlet-uploads.storage.googleapis.com/321454694/a5a698efecc2c926f3a8578731a66806/Lab_10.docx" />
         <pubDate>2018-10-18 23:06:28 UTC</pubDate>
         <guid>https://padlet.com/gabirezvani/Quesos/wish/294638122</guid>
      </item>
      <item>
         <title>Queso Azul </title>
         <author>gabirezvani</author>
         <link>https://padlet.com/gabirezvani/Quesos/wish/294638281</link>
         <description><![CDATA[]]></description>
         <enclosure url="http://www.cocinista.es/download/bancorecursos/recetas/roquefort.jpg" />
         <pubDate>2018-10-18 23:07:36 UTC</pubDate>
         <guid>https://padlet.com/gabirezvani/Quesos/wish/294638281</guid>
      </item>
      <item>
         <title>Fabrica de Quesos</title>
         <author>gabirezvani</author>
         <link>https://padlet.com/gabirezvani/Quesos/wish/294639302</link>
         <description><![CDATA[]]></description>
         <enclosure url="https://www.youtube.com/watch?v=cv_hHdDCrEU" />
         <pubDate>2018-10-18 23:14:48 UTC</pubDate>
         <guid>https://padlet.com/gabirezvani/Quesos/wish/294639302</guid>
      </item>
      <item>
         <title>Queso Gruyere</title>
         <author>gabirezvani</author>
         <link>https://padlet.com/gabirezvani/Quesos/wish/294639478</link>
         <description><![CDATA[]]></description>
         <enclosure url="http://www.1001consejos.com/wp-content/uploads/2012/04/rebanada-de-queso-gruyere.jpg" />
         <pubDate>2018-10-18 23:16:06 UTC</pubDate>
         <guid>https://padlet.com/gabirezvani/Quesos/wish/294639478</guid>
      </item>
      <item>
         <title>Quesos de Cabra</title>
         <author>teranahmed</author>
         <link>https://padlet.com/gabirezvani/Quesos/wish/294675230</link>
         <description><![CDATA[]]></description>
         <enclosure url="https://padlet-uploads.storage.googleapis.com/322307985/d2e2e894e1ce37e8da170d993825b724/Queso_de_Cabra.pdf" />
         <pubDate>2018-10-19 03:14:04 UTC</pubDate>
         <guid>https://padlet.com/gabirezvani/Quesos/wish/294675230</guid>
      </item>
      <item>
         <title>Proceso de maduración del queso</title>
         <author>teranahmed</author>
         <link>https://padlet.com/gabirezvani/Quesos/wish/294675404</link>
         <description><![CDATA[]]></description>
         <enclosure url="https://www.youtube.com/watch?v=qdWkTBnvWPA" />
         <pubDate>2018-10-19 03:15:08 UTC</pubDate>
         <guid>https://padlet.com/gabirezvani/Quesos/wish/294675404</guid>
      </item>
   </channel>
</rss>
