Materias
(189)
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Test materials for the Meat Microbiology 2 Program (E. coli O157:H7) were shipped to participants on June 12,2006. The participants were to submint an electronic response online to verify the condition of the test materials upon receipt and conf[...]documento electrónico
CAPRA, GUSTAVO, Autor ; MARTINEZ, R., Autor ; FRADILETTI, FLORENCIA, Autor ; COZZANO, SONIA , Autor ; REPISO, LUIS, Autor ; MÁRQUEZ, ROSA, Autor ; F. IBÁÑEZ, Autor | 2013The aim of this study was to evaluate production performance, carcass characteristics and nutritive value of meat of rabbits reared under the 2 prevailing feeding strategies in Uruguay. One week after weaning, 96 purebred V line rabbits were ran[...]texto impreso
documento electrónico
VALLEJO-CORDOBA, BELINDA, Autor ; COTA-RIVAS, MARCELA, AutorThe objective of this study was to utilize linear discriminant analysis (LDA) in the interpretation of capillary electrophoresis-sodium dodecyl sulfate polymer-filled capillary gel electrophoresis (CE-SDS) meat protein profiles for the identific[...]texto impreso
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HERBERT O. GUNTHER, Autor ; LUIS CARRERAS MATAS, Traductor | Zaragoza [ESPAÑA] : Acribia | Ciencia y Tecnología de la Carne | 1973texto impreso
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FRANCISCO JAVIER TRUJILLO, Autor ; PEI CHING YEOW, Autor ; Q.TUAN PHAM, AutorThe moisture sorption isotherm (MSI) of lean beef and fat beef was experimentally determined. The experimental procedure used was that of the COST 90 project with some modifications to accelerate equilibration. The procedure was validated with t[...]texto impreso
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Article : documento electrónico
YORLENY ARAYA-QUESADA, Autor ; ALEJANDRA MORALES-TORRES, Autor ; LEA WEXLER, Autor ; PEDRO VARGAS-AGUILAR, Autor |Se evaluó harina de plátano verde con cáscara (Musa AABHornPlantainCv. Harto) como sustituto de grasa para productos cárnicos. Se secó con aire caliente a 70 °C, con la molienda se obtuvo harina de dos tamaños de partícula (HF, HG). Se determinó[...]texto impreso
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documento electrónico
SIEGFRIED G. MÜLLER, Autor ; ARDOINO, MARIO, Autor | Washington [ESTADOS UNIDOS] : OEAA partir de 1983 se ha venido desarrollando un Proyecto de Calidad y Productividad en la Pequeña y Mediana Empresa, patrocinado por la Agencia Alemana de Cooperación GTZ (Gesellschaft für Technische Zusammenarbeit) y la Oficina de Ciencia y Tecn[...]texto impreso
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W. E. KRAMLICH, Autor ; PEARSON, A. M., Autor ; TAUBER, F. W., Autor | Connecticut [ESTADOS UNIDOS] : The AVI Publishing Company, Inc | 1973Article : texto impreso
Quick food en Argentina a la vanguardia en calidad y tecnologíatexto impreso
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S. M. HERSCHDOERFER, Autor | Boca Raton [ESTADOS UNIDOS] : CRC Press | Food Science and Technology | 1968Quality control in the food industry, Volume 2 focuses on quality control in the food industry, emphasizing the controllable factors that affect the quality of the finished product, including the selection of raw materials, processing, packaging[...]texto impreso
A fast, specific, and sensitive method for determination of soy additives in processed meat products has been developed. The method is based on RP-HPLC analysis of the isoflavones daidzein and genistein using bisphenol A as an internal standard.[...]documento electrónico
CAPRA, GUSTAVO, Autor ; FRADILETTI, FLORENCIA, Autor ; MARTINEZ, ROSANA, Autor ; COZZANO, SONIA , Autor ; REPISO, LUIS, Autor ; IBÁÑEZ, FACUNDO, Autor ; MÁRQUEZ, ROSA, Autor | 2012Rabbit meat has widely recognized nutritional and dietetic qualities, but its contribution of bioactive substances can be improved through modifications in the diet of growing rabbits. The aim of this study is to provide information on rabbit [...]