Results 11 to 20 of about 60,055 (210)
La productividad total de los factores en las manufacturas de la región centro de México: 1993-2018
Telos: Revista de Estudios Interdisciplinarios en Ciencias Sociales, 2022 En México existe un panorama muy heterogéneo sobre la productividad, mismo que se ve reflejado en uno de los sectores fundamentales de la economía, la industria manufacturera.
Jimmy Félix Armenta +2 more
doaj +2 more sources
Estudios Económicos, 2018 Se analizan los patrones de localización espacial de los diferentes sectores que componen las manufacturas mexicanas sobre un espacio continuo. Se hace utilizando la función K de Ripley, técnica basada en la distancia que permite tratar el espacio como ...
José M. Albert Ortiz +2 more
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Political economy and manufactures: A regional perspective
Cuadernos Dieciochistas, 2019 xviiith Spanish industrial manufacturing has been duly covered by historiography: besides regional, sectorial and corporate analyses we can also count on studies centered upon the «industrial legacy» of the Ancien Régime. That is the very reason why this
Joaquín OCAMPO SUÁREZ-VALDÉS +1 more
doaj +2 more sources
¿Informalidad o dualismo en las manufacturas mexicanas?
Perfiles Latinoamericanos, 2013 Este trabajo explora la estructura del sector manufacturero mexicano, diferenciando a las empresas por su tamaño, según el número de trabajadores y por su evolución entre 1994 y 2008, periodo en el cual se habían consolidado las reformas instrumentadas ...
Alicia Puyana, José Romero
doaj +2 more sources
Hispania, 1998 El Censo de Manufacturas de 1784 constituye una fuente documental que, como tal, había permanecido inédita hasta ahora. A través de sus testimonios es posible acercarse a los contrastes que presentaba el sector transformador hispano de la época, tanto en
Isabel Miguel López
doaj +2 more sources
Physicochemical, Rheological, and Morphological Characteristics of Products from Traditional and Extrusion Nixtamalization Processes and Their Relation to Starch. [PDF]
Int J Food Sci, 2020 The aim of this study was to compare the physicochemical, rheological, and morphological characteristics of corn, nixtamalized flour, masa, and tortillas from the traditional nixtamalization process (TNP) and the extrusion nixtamalization process (ENP) and their relationship with starch.
Enríquez-Castro CM +6 more
europepmc +2 more sources
Effect of a Behavioral Change Communication Strategy Coupled With Small-Quantity Lipid-Based or Micro-Nutrient Supplements on Stunting and Obesity in Children in Baja Verapaz, Guatemala: Results From a Cluster Randomized Controlled Trial. [PDF]
Matern Child NutrCoupling a multilevel participatory‐ludic BCC strategy with the use of unsweetened SQ‐LNS reduces the risk of being overweight or obese in infants and young children from Guatemala. Yet, complementary interventions to address non‐nutritional factors related to stunting in Guatemala are needed. ABSTRACT The co‐existence of childhood stunting and obesity
Acero CG +3 more
europepmc +2 more sources
ICE, Revista de Economía, 2021 Este estudio analiza la evolución de la intensidad tecnológica de las exportaciones españolas de manufacturas durante el periodo 2000-2018, concluyendo que los resultados no han sido muy satisfactorios en relación con la mejora del componente tecnológico
Amadeo Navarro Zapata
semanticscholar +1 more source
Materials and Corrosion, Volume 74, Issue 9, Page 1301-1311, September 2023., 2023 The bronze patina is formed through a mixed mechanism of dissolution and direct film formation, following the layer pore resistance model. The scan rate applied in the formation changes the composition and the electrochemical response of the system promoting the formation of a more or less protective corrosion products layer.
Rafael Gonzalez‐Parra +3 more
wiley +1 more source
Journal of the Science of Food and Agriculture, Volume 103, Issue 6, Page 2806-2814, April 2023., 2023 Abstract BACKGROUND Hybrid batters constitute the base for the processing of cooked and dry meat analogues. The use of texturized plant proteins in their formulation is a key strategy to reduce the consumption of animal proteins, although off‐flavors present in these plant proteins often cause sensory rejection.
Mónica Flores +3 more
wiley +1 more source