THE USE OF RUBRICS AS A TOOL FOR EVALUATION OF BIOCHEMISTRY AND FOOD BIOTECHNOLOGY LABORATORY PRACTICES FOR THE DEGREE IN FOOD SCIENCE AND TECHNOLOGY
S. Ramos-Gómez, S.M. Albillos, M.D. Busto, N. Ortega, M.C. Pilar-Izquierdo, D. Palacios, M. Pérez-Mateos