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SALLY F. SCHAKEL, Autor ; BHASKARANI JASTHI, Autor ; NANCY VAN HEEL, Autor ; LISA HARNACK, AutorThe sum of percent calories from protein, fat, carbohydrate, and alcohol did not always total 100% for dietary recalls or food records entered into the Nutrition Data System for Research (NDSR) 2007 and earlier versions of this software. This oc[...]
documento electrónico
Dry milk standard s protect the manufacturer of superior quality products from competition by inferior products and serve as a basis far an effective quality control program. Both manufacturers and purchasers_ express approval of the grading sta[...]
documento electrónico
Standards for nonfat dry milk, dry whole milk, and dry buttermilk were developed and adopted in 1929, 19^6, and 1952, respectively, to protect con sumers by making available a uniform grading system. The analyses are those which determine genera[...]
documento electrónico
ADPI se presenta como el líder de la industria en el desarrollo de los estándares y especificaciones de ingredientes lácteos. Estas normas han sido desarrolladas por grupos de trabajo integrados por miembros de ADPI que producción, comercializac[...]
texto impreso
This book is unique in the literature on milk lipids, a broad field that encompasses a diverse range of topics, including synthesis of fatty acids and acylglycerols, compounds associated with the milk fat fraction, analytical aspects, behavior o[...]
texto impreso
texto impreso
Fat contents of sausages were reduced from 20% to 10% and 5%. Citrus fibre (CF) and soy protein concentrate (SPC) were added to the sausages at the rates of 2% as fat replacers. Changes in energy values and cholesterol contents of the sausages w[...]
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El presente estudio brinda información muy práctica sobre los problemas que es preciso considerar cuando se organiza una nueva empresa de aceite vegetal o se amplía una ya existente. Los variados problemas que se abordan son de índole general, a[...]
documento electrónico
documento electrónico
2021Publicado el 1 de febrero de 2021
