PUBLICACIÓN

Project-based learning: Student performance and perceptions in a food industry engineering degree course

ACCEDER A LA PUBLICACIÓN: Orcid

Ana Isabel Andres Nieto, Maria Jesus Petron Teston, Maria Luisa Timon Andrada

2024

DOI

10.18488/61.v12i3.3752

AUTORES DE LA UEX

Ana Isabel Andrés Nieto
María Jesús Petrón Testón
María Luisa Timón Andrada

OTRAS PUBLICACIONES DE INTERÉS

Análisis De La Implantación De Las Estrategias De Internacionalización En Grados Y Másteres Universitarios: La Percepción De Los Alumnos Sobre La Docencia En Inglés
Project-Based Learning: Student Performance And Perceptions In A Food Industry Engineering Degree Course
Antioxidant Activity Of Aqueous Extracts Obtained From By-Products Of Grape, Olive, Tomato, Lemon, Red Pepper And Pomegranate
Project-Based Learning: Student Performance And Perceptions In A Food Industry Engineering Degree Course
Antioxidant Activity Of Aqueous Extracts Obtained From By-Products Of Grape, Olive, Tomato, Lemon, Red Pepper And Pomegranate
Validation Of Rubric-Based Evaluation For Bachelor's Theses In A Food Science And Technology Degree
Antioxidant Activity Of Aqueous Extracts Obtained From By-Products Of Grape, Olive, Tomato, Lemon, Red Pepper And Pomegranate
Validation Of Rubric-Based Evaluation For Bachelor's Theses In A Food Science And Technology Degree
Agricultural Engineering Students’ Segmentation In Relation To Their Attitudes Towards English-Medium Instruction
Validation Of Rubric-Based Evaluation For Bachelor's Theses In A Food Science And Technology Degree
Agricultural Engineering Students’ Segmentation In Relation To Their Attitudes Towards English-Medium Instruction
Efficacy Of Modified Active Packaging With Oxygen Scavengers For The Preservation Of Sliced Iberian Dry-Cured Shoulder
Agricultural Engineering Students’ Segmentation In Relation To Their Attitudes Towards English-Medium Instruction
Efficacy Of Modified Active Packaging With Oxygen Scavengers For The Preservation Of Sliced Iberian Dry-Cured Shoulder
Development Of Teamwork Skills Using Icts In Undergraduate Students Of Food Industry Engineering Degree
Efficacy Of Modified Active Packaging With Oxygen Scavengers For The Preservation Of Sliced Iberian Dry-Cured Shoulder
Development Of Teamwork Skills Using Icts In Undergraduate Students Of Food Industry Engineering Degree
Effect Of A Chitosan Coating Enriched With An Olive Leaf Extract On The Characteristics Of Pork Burgers
Development Of Teamwork Skills Using Icts In Undergraduate Students Of Food Industry Engineering Degree
Effect Of A Chitosan Coating Enriched With An Olive Leaf Extract On The Characteristics Of Pork Burgers
Effect Of Single And Two-Cycles Of High Hydrostatic Pressure Treatment On The Safety And Quality Of Chicken Burgers
Effect Of A Chitosan Coating Enriched With An Olive Leaf Extract On The Characteristics Of Pork Burgers
Effect Of Single And Two-Cycles Of High Hydrostatic Pressure Treatment On The Safety And Quality Of Chicken Burgers
Análisis De La Implantación De Las Estrategias De Internacionalización En Grados Y Másteres Universitarios: La Percepción De Los Alumnos Sobre La Docencia En Inglés
Effect Of Single And Two-Cycles Of High Hydrostatic Pressure Treatment On The Safety And Quality Of Chicken Burgers
Análisis De La Implantación De Las Estrategias De Internacionalización En Grados Y Másteres Universitarios: La Percepción De Los Alumnos Sobre La Docencia En Inglés
Project-Based Learning: Student Performance And Perceptions In A Food Industry Engineering Degree Course
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