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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: ...
Evaluación del crecimiento de Brochothrix thermosphacta en salchichas envasadas al vacío
(Universidad de Córdoba, Servicio de Publicaciones, 1984)
Growth of B. thermosphacta was investigated on four types of vacuum packed sausages in gas-proof film over a storage period of six weeks. Survival of B. thermosphacta is a direct function of the temperature used in the ...
Influencia del pH sobre los niveles de nitrito residual en salchichas envasadas al vacío
(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.
Investigación de aflatoxinas en leche natural, esterilizada y en polvo
(Universidad de Córdoba, Servicio de Publicaciones, 1984)
Aflatoxins of groups M and B have been investigated in 1150 samples of natural milk from Andalusian (Spain), collected during .the four sea-sons; in 330 samples of sterilized milk from 49 Spanish dairy centers, and in 77 ...
Plaguicidas organoclorados en quesos españoles
(Universidad de Córdoba, Servicio de Publicaciones, 1984)
A quantitative and qualitative determination of present organochloride plaguicides residues has been carried out in 135 samples corresponding to 29 Spanish cheese types. All the samples contained residues. We have investigated ...
Evolución de la microflora esencial del yogur comercial para su conservación
(Universidad de Córdoba, Servicio de Publicaciones, 1984)
The evolution of the essential microflora in yoghourt kept at 72 C for 40 days,has been investigated in 300 samples belonging to two varieties, natural and strawberry flavour, from 3 well-kanown Spanish commercial makes. ...
Evaluación de la contaminación del yogur por coliformes, E. coli y enterococos
(Universidad de Córdoba, Servicio de Publicaciones, 1984)
We have done a research work on the evolution of the presence of coliforms, E. coli and enterococci in yoghurt which was kept at 72 C for 40 days. We have dealt with 100 samples of two varieties: natural and strawberry ...
Evolución de la contaminación del yogur por levaduras y mohos
(Universidad de Córdoba, Servicio de Publicaciones, 1984)
A research was done on the evolution of the presence of yeast and moulds in yoghourt, which was kept at 7° C for 40 days. We have delt with 200 samples of two varieties: natural and strawberry flavour, both of them from ...
Relación entre la concentración de metales (Fe, Cu, Zn) y diferentes polimorfismos séricos en el caballo español
(Universidad de Córdoba, Servicio de Publicaciones, 1984)
The blood serum concentration of the metals Fe, Cu, and Zn has been studied in a population of sixty Spanish horses, as well as the genetic polymorphisms of albumin (Al), transferrine (Tf) and alcaline esterase (Est-al) ...