presentación de powerpoint - uvm · 2019-07-29 · larousse de los postres. méxico: larousse....

Universidad del Valle de MéxicoCampus SurSede Tlalpan

Boletín de nuevas adquisicionesJulio 2019

Crespi, M. (2011). Destinos turísticos.Madrid: Síntesis.

Ubicación: planta baja

Clasificación: DP43 C743 2011

Long, B. (2013). Gran manual de fotografíadigital. España: Anaya Multimedia.

Ubicación: primer piso

Clasificación: TR267.5 L6518 2013

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Gavotto, O. (2012). La evaluación decompetencias educativas una aplicación dela teoría holística de la docencia paraevaluar competencias desarrolladas através de programas educativos.Bloomington: Palibrio.


Clasificación: LB2822.75 G386 2012

Simancas, M. (2016). La planificación ygestión territorial del turismo. España:Síntesis.


Clasificación: G155.A1P71 2016

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García, J. (2015). El sobreendeudamientode las personas físicas y familias,mecanismos de segunda oportunidad,código de buenas prácticas bancarias uotras medidas de protección al deudorsobreendeudado.España: Wolters Kluwer.


Clasificación: HJ8901 G37 2015

Landa, R. (2011). Diseño gráfico ypublicidad: fundamentos y soluciones.España: Anaya Multimedia.


Clasificación: NC997 L3618 2011

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Flandrin, J. (2011). Historia de laalimentación. España: Trea.


Clasificación: TX353 H5718 2011

Dieterich, H. (2016). Nueva guía parala investigación científica. México:Orfila.


Clasificación: Q180.55.M4D54

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Barbera, E. (2008). El estilo e-portafolioBarcelona: UOC.


Clasificación: LB1029.P67B37

Scappi, B. (2004). Del arte de cocinar.España: Trea


Clasificación: TX711 S4318 2004

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Harris, F. (2010). 5000 years of textiles.Estados Unidos: Smithsonian Books.


Clasificación: NK8806 A17 2010

Habermas, J. (2014). Teoría de la accióncomunicativa Jürgen Habermas.España: Trotta.


Clasificación: HM24 H3318 2014

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Lewis, A. (2016). ¿Quieres publicar unarevista? Barcelona: Gustavo Gili.


Clasificación: Z286.P4L4818 2016

García, A. (2012). Seguridad e higiene enla manipulación alimentaria. Madrid:Visión libros.


Clasificación: TX531 G37 2012

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Tausend, M. (2012). La cocina mexicana,many cultures, one cuisine. Berkeley:University of California Press.


Clasificación: TX716.M6C633 2012

Martínez de, G. (2016). Arte culinariopara el profesional de la cocina. México:Limusa.


Clasificación: TX651 A78 2016

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García, C. (2012). El patrimonio cultural:conceptos básicos. España: PrensasUniversitarias de Zaragoza.

Ubicación: segundo piso

Clasificación: N8750 G37 2012

Atienza, M. (2018). Curso deargumentación jurídica. Madrid: Trotta.


Clasificación: K181 A85 2018

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Steven, R. (2012). Organic meatproduction and proccesing. Iowa, EstadosUnidos: Wiley Blackwell.


Clasificación: TS1970 O74 2012

Abascal, P. (2016). Larousse de lospostres. México: Larousse.


Clasificación: TX773 A23 2016

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presentación de powerpoint - uvm · 2019-07-29 · larousse de los postres. méxico: larousse....

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