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Principales parámetros que definen la composición química del queso Torta del Casar
(Universidad de Córdoba, Servicio de Publicaciones, 1984)
The chemical composition, calorific value, some mineral compounds, pH and water activity of ten samples of commercial Torta del Casar cheese have been determined. Mean values of chemical components (as % total weight) were: ...
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 ...