ListarDepartamento de Bromatología y Tecnología de los Alimentos por tema "Mantequilla"

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    • Calidad microbiológica de mantequillas españolas 

      Serrano Molina, Juan (Universidad de Córdoba, Servicio de Publicaciones, 1977)
      The microbiological quality of a 100 samples of different brands of butter have been studied. The samples proceded from Asturias, Madrid, Granada, Córdoba, Sevilla, León and Santander. and were aquired in different commercial ...

    • Estudio de la contaminación por el fungicida Hexaclorobenzeno (HCB) de mantequillas españolas 

      Jodral Villarejo, M.; Polo Villar, L.M.; Herrera Marteache, A.; López Giménez, R.; Pozo Lora, R.; Iglesias Pérez, J. (Universidad de Córdoba, Servicio de Publicaciones, 1977)
      The hexachlorobenzene (HCB) content has been studied in 75 samples of Spanish butters coming from five different regions. The mean levels obtained have been the following: Asturias and Santander, 0"099 ppm (basic fat): ...