Información del autor
Documentos disponibles escritos por este autor (2)
Refinar búsqueda
texto impreso
The chemical analysis of honey tends to concentrate on factors related to its state of preservation, e.g. HMF, diastase activity, and water content. Although there is no characteristic of honey officially regarded as suitable for certification o[...]
texto impreso
Salami are preserved meats requiring a period of ageing so as to affect the chemical, physical and microbiological alterations necessary to obtain the finished product. The capillary gas chromatographic analysis of organic extracts of salami per[...]
