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    Emociones percibidas por los clientes en los encuentros de los servicios para garantizar la lealtad en una relación a largo plazo: Revisión teórica preliminar (Emotions perceived... by Garza, Israel

    Published 2016
    “…This brings us to keep looking for other relationships and not just a behavioral, attitudinal and cognitive stage but from an emotional level and can achieve loyalty in those dimensions. Service encounters where the employee matches with the customer, is the time where they test all organizational intentions and where the customer receives attention. …”
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    Synthesis and characterization of tin sulfide nanomaterials and thin films by pulsed laser ablation in liquid. by Johny, Jacob

    Published 2019
    “…Tin monosulfide (SnS) and tin disulfide (SnS2) nanoparticles were synthesized by employing pulsed laser ablation in liquid (PLAL) technique in various organic solvents where the influence of different laser parameters and solvents were investigated. …”
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    Tesis
  14. 94

    Synthesis and characterization of tin sulfide nanomaterials and thin films by pulsed laser ablation in liquid. by Johny, Jacob

    Published 2019
    “…Tin monosulfide (SnS) and tin disulfide (SnS2) nanoparticles were synthesized by employing pulsed laser ablation in liquid (PLAL) technique in various organic solvents where the influence of different laser parameters and solvents were investigated. …”
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    Tesis
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    New Technologies in Extrusion Process for Shrimp Feed by Muñoz, Osvaldo

    Published 2011
    “…In addition a limited availability of water for the sustainable farming of shrimp, has routed this business to intensive raise where the levels of pollution play a very important role. …”
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    Alimentary Biostoichiometry Toward a Bigger Productivity and a Low Environmental Impact. by H. Gutiérrez, Víctor

    Published 2019
    “…The "Alimentary Biostoichiometry", was born in our science group like to necessity ofinterpretation of countless and complex interrelations and results it causes - effect obtainedin all our chore in nutrition where the sequence interpretations have been conjugated; basicand applied investigation; disciplines like biotechnology, genetics, molecular biology,evolution, ethology, physiology, biochemistry, immunochemistry, embryology,bioenergétic, sciences of the nutrition; cumulative experience among others.The feeding and nutrition in aquaculture is based fundamentally on charts and preseteddates which don't consider the relationships phylo and ontogenetics, ontogeny of mobilityand molecular relationships of amino acids integrally for example free amino acids, freeand combined amino acids , and total aa. of proteins, enzymes, peptides etc., ramified aa.,muscular tissue precursors, aa precursors of collagen, aa. precursors of immunity etc., typesof fatty acids, besides the physiologic state, homeostasis, enzymatic ontogeny, transferases,ATP-aces, psicrofílic enzymes like CST and AST, habits of natural feeding, umami,frequency, age etc.The "Alimentary Biostoichiometry", it conjugates the disciplines approaching the problemof a more holistic point of view where the essential thing is marked for "modulations" orchanges that are allowed to see as "Specie-Specific-Stadium" (SSS).Having identified some factors of biomasic grow v/s for example the development of thedigestive capacity and on the other hand the natural morbimortality in larvae of Salmosalar, have been formulated and developed practical diets according to obtained results,comparing finally this diets with commercial allowances of high conversion grade.…”
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