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serie Documentos en la biblioteca con la clasificación S (764)
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The chemical changes taking place in Hungarian salami made with nitrite and also their sensory properties were examined during ripening and during storage. The moisture, fat, salt and cured pigment contents were determined and also the peroxide,[...]
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Four replicate batches of high- and low-salt queso fresco cheeses were made to compare consumer preferences. Seven trained panelists judged specific a ttributes of the e ight cheeses. Untrained consumers (395) at three Washington state locations[...]
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Since the introduction of ISO/IEC 17025 it is a requirement for all accredited laboratories to include sampling in their quality statements. It is well understood that sampling and handling of the sample are key factors in the validity of a resu[...]
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The increasing interest in the application of plasma processes on textiles is due both to the necessity of adding value to products and to develop new pollution free technologies.
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Istituto Sperimentale Lattiero-Caseario di Lodi (N° 267)
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Istituto Sperimentale Lattiero-Caseario di Lodi (N° 312)
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