Materias
(58)
Refinar búsqueda
documento electrónico
ARCIA, PATRICIA, Autor ; CURUTCHET, ANA, Autor ; ELVIRA COSTELL, Autor ; AMPARO TÁRREGA, Autor | 2013Due to health and overweight concerns, there is an increasing interest of consumers for low-fat food. The objective of this work was to study the differences in sensory properties of a Uruguayan low-fat cheese “queso magro”and to establish wheth[...]
texto impreso
texto impreso
The Technical Manual consists of General Information, an introduction and two further parts, one for each commodity section. It includes all the Mandatory and Optional method references, together with the details of those methods which are spec[...]texto impreso
The Technical Manual consists of General Information, an introduction and two further parts, one for each commodity section. It includes all the Mandatory and Optional method references, together with the details of those methods which are spec[...]
texto impreso
documento electrónico
SUBURÚ, GABRIELA, Autor ; RODRIGUEZ, MARIA CECILIA, Autor | 2006Eatable tallow is the product obtained fusing oily, from clean and healthy tissues (included the fats of clippings), and from muscles or bones adherents of bovine animals (Bos tsurus), lambs (Ovis aries) in good conditions of health in the mo[...]
texto impreso
