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Published by American Meat Science Association in cooperation with National Live Stock and Meat Board (1995)documento electrónico
texto impreso
La presente publicación es un esfuerzo conjunto del Instituto Interamericano para la Investigación del Cambio Global (IAI) y la Comisión Económica para América Latina y el Caribe (CEPAL). El IAI es una organización intergubernamental dedicada a [...]documento electrónico
PHILIP RICHARDSON, Autor | Boca Raton [ESTADOS UNIDOS] : CRC Press | Woodhead Publishing Limited | 2001Thermal technologies have been at the core of food preservation and production for many years. Temperature is well known to be one of the major preservation mechanisms that can be applied by the food processor to render food products commerciall[...]texto impreso
documento electrónico
ESCOBAR, DANIELA, Autor ; CLARK, STEPHANIE, Autor ; GANESAN, VYKUNDESHWARI, Autor ; REPISO, LUIS, Autor ; HARTE, FEDERICO, Autor | Montevideo [URUGUAY] : Laboratorio Tecnológico del Uruguay (LATU) | 2010texto impreso
Yield stress and apparent residual stress were measured in laboratory-made yogurts containing different gum concentrations and in seven retail yogurts. Yield stress exhibited significant correlation (p