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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,[...]texto impreso
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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[...]texto impreso
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[...]texto impreso
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.texto impreso
Istituto Sperimentale Lattiero-Caseario di Lodi (N° 267)texto impreso
Istituto Sperimentale Lattiero-Caseario di Lodi (N° 312)texto impreso
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Istituto Sperimentale Lattiero-Caseario di Lodi (N° 255)texto impreso
One of the major advances in our understanding of protein nutrition was the appreciation that dietary aminoacids could be divided into two broad groups- essential and non-essential.texto impreso
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VEIGA, NICOLAS ; RIVERO HUGUET, MARIO E. ; HUERTAS, RAQUEL | 2008In the present work, a simple spectrofluorometric method for the determination of selenium in biological materials using microwave-assisted digestion was improved. The conditions of reduction of Se(VI) to Se(IV) and its complexation with DAN wer[...]texto impreso
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Istituto Sperimentale Lattiero-Caseario di Lodi (N° 197)texto impreso
Istituto Sperimentale Lattiero-Caseario di Lodi (N° 198)texto impreso
Istituto Sperimentale Lattiero-Caseario di Lodi (N° 199)texto impreso
Istituto Sperimentale Lattiero-Caseario di Lodi (N° 325)texto impreso
Istituto Sperimentale Lattiero-Caseario di Lodi (N° 356)texto impreso
Istituto Sperimentale Lattiero-Caseario di Lodi (N° 256)texto impreso
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Istituto Sperimentale Lattiero-Caseario di Lodi (N° 318)texto impreso
2016LATU en conjunto con MIEM y Antel impulsan proyectos innovadores de base electrónica.texto impreso
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Istituto Sperimentale Lattiero-Caseario di Lodi (N° 366)texto impreso
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Istituto Sperimentale Lattiero-Caseario di Lodi (N° 355)texto impreso
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Data for the arsenic content in various foods were collated. The number of collected values was about 2500 columns, which enables an estimation of the range of arsenic contents in each food group. Data were categorized into six groups (crops, mi[...]texto impreso
Changes in the microbiological and chemical characteristics of Naples-type salami during artisanal production were evaluated. Salami were prepared with-out adding sugar and fat to the mix and smoked until day 10 of ripening. The chemical paramet[...]texto impreso
Istituto Sperimentale Lattiero-Caseario di Lodi (N° 223)texto impreso
Istituto Sperimentale Lattiero-Caseario di Lodi (N° 273)texto impreso
Istituto Sperimentale Lattiero-Caseario di Lodi (N° 247)texto impreso
Istituto Sperimentale Lattiero-Caseario di Lodi (N° 333)texto impreso
Istituto Sperimentale Lattiero-Caseario di Lodi (N° 343)texto impreso
Istituto Sperimentale Lattiero-Caseario di Lodi (N° 225)texto impreso
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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
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Istituto Sperimentale Lattiero-Caseario di Lodi (N° 190)texto impreso
JORGE CHOUY, Autor | 2013Artículo referido al Congreso ICOMST del cual el LATU fue parte como organizador.texto impreso
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Istituto Sperimentale Lattiero-Caseario di Lodi (N° 230)texto impreso
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Se estudió la influencia de las distintas etapas del procesamiento sobre la composición y calidad de aceite crudo de girasol a través de la determinación de la composición de ácidos grasos, contenido de fósforo y metales, índice de acidez, índic[...]texto impreso
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Istituto Sperimentale Lattiero-Caseario di Lodi (N° 195)