ListarArchivos de Zootecnia por tema "pH"

Mostrando ítems 1-4 de 4

    • Actividad del agua y pH de algunos quesos españoles 

      Fernández-Salguero Carretero, J.; Esteban, M. Asunción; Marcos, A.; León Crespo, Francisco (Universidad de Córdoba, Servicio de Publicaciones, 1979)
      Twelve Spanish cheese varieties have been screened for their aw and pH values. The sample of the internal mol-ripened cheese Cabrales, highly proteolyzed, has the lowest au, value (0.86). The samples of the fresh cheeses ...

    • 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 ...

    • Influencia del pH sobre los niveles de nitrito residual en salchichas envasadas al vacío 

      Zurera Cosano, Gonzalo (Universidad de Córdoba, Servicio de Publicaciones, 1984)
      Nitrite levels were investigated on four types of vacuum packed sausages over a storage period of six weeks. Decrease in the initial levels of residual nitrite over this storage period is a function of pH and storage temperature.

    • 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 ...