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Mostrando ítems 11-20 de 22
Investigaciones sobre el fungicida Hexaclorobenceno y otros pesticidas organoclorados en productos cárnicos enlatados de cerdo
(Universidad de Córdoba, Servicio de Publicaciones, 1982)
Urganochlorine pesticides have been under research, working on 47 samples of tinned pork products of Spanish fabrication. They have been chosen including nine brands three different types of products: "lean pork", "baked ...
Caseínas y polipéptidos insolubles del queso de Mahón
(Universidad de Córdoba, Servicio de Publicaciones, 1982)
Protein breakdown in natural (non processed) Mahon cheese is greater than in processed and grated cheese, because the latter are made from green cheese and the processing temperature inactivates the proteolytic systems of ...
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.
Actividad coagulante del extracto de la flor del cardo Cynara Humilis L.
(Universidad de Córdoba, Servicio de Publicaciones, 1980)
La miel de Aracena
(Universidad de Córdoba, Servicio de Publicaciones, 1982)
Proteolisis del queso manchego: evolución de los aminoácidos libres
(Universidad de Córdoba, Servicio de Publicaciones, 1982)
During the ripening of three diffe"rent series of Manchego cheese the evolution of free amino. acids was followed by a semiquantitative method. A total of 13-14 free amino acids were identified. Total free amino acids ...
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 ...