Title:The knowledge as a substantial resource of the technological change in the organizations / El conocimiento como recurso sustantivo del cambio tecnológico en las organizaciones / La connaissance comme resource sustantive du changement technologique dans les organisations / O conhecimento como recurso substantivo da mudança tecnológica nas organizaç õe
Title:Improvement of fatty acid profile and studio of rheological and technological characteristics in breads supplemented with flaxseed, soybean, and wheat bran flours
Title:La traición de lo nuevo: el ritmo a destiempo del cambio mediático en la cultura contemporánea / The treason of the new: the wrong timing of media change in contemporary culture