Now showing items 1-4 of 4

    • Actividad del agua, pH y principales minerales del queso de Mahón 

      Esteban, M. Asunción; Marcos, A.; Beltrán de Heredia, F.; Alcalá, M. (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 

      Fernández-Salguero Carretero, J.; Gómez Díaz, R.; Sánchez Sánchez, E.; Vioque Amor, M. (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 ...
    • Parámetros de estabilidad de alimentos de humedad alta para consumo animal 

      Sánchez Sánchez, E.; Vioque Amor, M.; Fernández-Salguero Carretero, J.; Gómez Díaz, R. (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 low moisture animal feed. It was ...
    • Principales parámetros que definen la composición química del queso Torta del Casar 

      Fernández-Salguero Carretero, J.; Ruiz Iñiguez, J.; Marcos, A.; Esteban, M. Asunción (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: ...