<html xmlns="http://www.w3.org/1999/xhtml" xmlns:v="urn:schemas-microsoft-com:vml" xmlns:o="urn:schemas-microsoft-com:office:office"><head><!--[if gte mso 9]><xml><o:OfficeDocumentSettings><o:AllowPNG/><o:PixelsPerInch>96</o:PixelsPerInch></o:OfficeDocumentSettings></xml><![endif]--></head><body><div style="font-family:verdana, helvetica, sans-serif;font-size:16px;"><div><div style="margin: 6px 0px; font-family: Helvetica, Arial, sans-serif; color: rgb(29, 33, 41); font-size: 14px;">Amigos de la Lista:</div><div style="margin: 6px 0px; font-family: Helvetica, Arial, sans-serif; color: rgb(29, 33, 41); font-size: 14px;"><br></div><div style="margin: 6px 0px; font-family: Helvetica, Arial, sans-serif; color: rgb(29, 33, 41); font-size: 14px;">Por intermedio de la Presidencia adjunto por su interés, tres artículos publicados por el Ing. Walter Espinal en relación la Teconologia de Productos Pesqueros. De mucho interes para estudiantes universitarios y procesamiento de pescado.</div><div style="margin: 6px 0px; font-family: Helvetica, Arial, sans-serif; color: rgb(29, 33, 41); font-size: 14px;"><br></div><div style="margin: 6px 0px; font-family: Helvetica, Arial, sans-serif; color: rgb(29, 33, 41); font-size: 14px;">Jose De La Cruz</div><div style="margin: 6px 0px; font-family: Helvetica, Arial, sans-serif; color: rgb(29, 33, 41); font-size: 14px;"><br></div><div style="margin: 6px 0px; font-family: Helvetica, Arial, sans-serif; color: rgb(29, 33, 41); font-size: 14px;"><a href="https://l.facebook.com/l.php?u=https%3A%2F%2Ftecnologiadeproductospesqueros.blogspot.pe%2F2017%2F10%2Fcaracteristicas-de-la-materia-prima-el.html&h=ATNCiYrTZU2OWfmXuXMalrCFTvqQhYqXtTWN5NS_XwVVeadUJC9QvGyyI4mOeSHw7ARQ2n-7MOJAyjd-njWVT9fuCEJBkUzXlg8Jp6mLCIaHalw78ka1nsqcbRhCHPEPUitDsCe3NwnRG2K4TgTYLov9BmhHKgHz2xEj6-qGEB_rIQj1VdYn0SYMcY0c2JyehJJigGSvxJEXytElwIBXj8keGDulbb7NIDy4CXQ4_Ijdgwr1d0TDFcDoD7voXBYOu63QqfClQHijNWcZMTovJdlJ7zMzyWG92Q" data-ft="{"tn":"-U"}" data-lynx-mode="async" style="color: rgb(54, 88, 153); 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line-height: 19px; margin: 0px 0px 6px; font-family: "Helvetica Neue", Helvetica, "Segoe UI", Arial, sans-serif; color: rgb(38, 40, 42);">Tecnología de Productos Pesqueros</h2><p class="ydp48104144card-description" style="font-size: 12px; line-height: 16px; margin: 0px; color: rgb(151, 155, 167);">Procesamiento de productos pesqueros: refrigeración, congelado, deshidratación, ahumado, conservas, otros.</p></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></a></div><div><br></div><div><br></div></div></body></html>