{"id":94,"date":"2024-08-20T15:37:03","date_gmt":"2024-08-20T15:37:03","guid":{"rendered":"https:\/\/dproduccion.undc.edu.pe\/?page_id=94"},"modified":"2024-08-21T13:49:11","modified_gmt":"2024-08-21T13:49:11","slug":"2do-libro","status":"publish","type":"page","link":"https:\/\/dproduccion.undc.edu.pe\/index.php\/2do-libro\/","title":{"rendered":"MANUAL DE CORTES Y VERDURAS Y FRUTAS Y T\u00c9CNICAS GASTRON\u00d3MICAS USADAS EN LA COCINA PERUANA"},"content":{"rendered":"\n<p class=\"has-text-align-center\"><strong><em>Autor: Leonel Rolando Magui\u00f1a Vallejos<\/em><\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image aligncenter size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"3060\" height=\"3811\" src=\"https:\/\/dproduccion.undc.edu.pe\/wp-content\/uploads\/2024\/08\/ULTIMA_PORTADA_2LIBRO-1.png\" alt=\"\" class=\"wp-image-234\" style=\"width:677px;height:auto\" srcset=\"https:\/\/dproduccion.undc.edu.pe\/wp-content\/uploads\/2024\/08\/ULTIMA_PORTADA_2LIBRO-1.png 3060w, https:\/\/dproduccion.undc.edu.pe\/wp-content\/uploads\/2024\/08\/ULTIMA_PORTADA_2LIBRO-1-241x300.png 241w, https:\/\/dproduccion.undc.edu.pe\/wp-content\/uploads\/2024\/08\/ULTIMA_PORTADA_2LIBRO-1-822x1024.png 822w, https:\/\/dproduccion.undc.edu.pe\/wp-content\/uploads\/2024\/08\/ULTIMA_PORTADA_2LIBRO-1-768x956.png 768w, https:\/\/dproduccion.undc.edu.pe\/wp-content\/uploads\/2024\/08\/ULTIMA_PORTADA_2LIBRO-1-1233x1536.png 1233w, https:\/\/dproduccion.undc.edu.pe\/wp-content\/uploads\/2024\/08\/ULTIMA_PORTADA_2LIBRO-1-1644x2048.png 1644w\" sizes=\"auto, (max-width: 3060px) 100vw, 3060px\" \/><\/figure>\n\n\n\n<p class=\"has-text-align-center\">El objetivo del presente material did\u00e1ctico es ofrecer un instrumento que promueva el proceso de aprendizaje y el perfeccionamiento de los estudiantes de la Escuela Profesional de Administraci\u00f3n de Turismo y Hoteler\u00eda. Adem\u00e1s de la posibilidad de que este recurso sea mejorado y actualizado de forma permanente. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Autor: Leonel Rolando Magui\u00f1a Vallejos El objetivo del presente material did\u00e1ctico es ofrecer un instrumento que promueva el proceso de aprendizaje y el perfeccionamiento de los estudiantes de la Escuela Profesional de Administraci\u00f3n de Turismo y Hoteler\u00eda. Adem\u00e1s de la posibilidad de que este recurso sea mejorado y actualizado de forma permanente.<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-94","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/dproduccion.undc.edu.pe\/index.php\/wp-json\/wp\/v2\/pages\/94","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dproduccion.undc.edu.pe\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/dproduccion.undc.edu.pe\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/dproduccion.undc.edu.pe\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dproduccion.undc.edu.pe\/index.php\/wp-json\/wp\/v2\/comments?post=94"}],"version-history":[{"count":4,"href":"https:\/\/dproduccion.undc.edu.pe\/index.php\/wp-json\/wp\/v2\/pages\/94\/revisions"}],"predecessor-version":[{"id":235,"href":"https:\/\/dproduccion.undc.edu.pe\/index.php\/wp-json\/wp\/v2\/pages\/94\/revisions\/235"}],"wp:attachment":[{"href":"https:\/\/dproduccion.undc.edu.pe\/index.php\/wp-json\/wp\/v2\/media?parent=94"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}