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Actividad del agua, pH y principales minerales del queso de Mahón
(Universidad de Córdoba, Servicio de Publicaciones, 1983)
The a of Mahón cheese is relatively low (0,93-0,94) due to the high salt content (about 4 per cent). Since th pH value was also low (about 5,0) the poduct is stable against the growth of pathogen microorganisms and toxin ...
Parámetros de estabilidad de alimentos de humedad alta para consumo animal
(Universidad de Córdoba, Servicio de Publicaciones, 1996)
In the present work were analyzed the stability conditions of a group of high moisture petfoods. The samples considered complete preserves forming part of a widest study which are included lowmoisture animal feed. It was ...