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Cambios químicos durante la maduración del salchichón. I: alteraciones en la fracción lipídica
(Universidad de Córdoba, Servicio de Publicaciones, 1977)
The changes in the lipid fraction during ripening of a Spanish dried sausage (salchichón) have been studied. The free fatty acids increased 20 times after processing, amounting. 2.49 p. 100 of the whole sausage. The peroxide ...
Investigación sobre la presencia de antibióticos en la leche en la región sur de España
(Universidad de Córdoba, Servicio de Publicaciones, 1977)
The presence of Penicilin, Streptomicine, Tetraciclines, Bacitracine, Neomicine and Kanamicine has been investigated in 1.346 samples of natural mil from the following provinces in the Southern region of Spain: Córdoba, ...
Screening de las cepas proteolíticas del queso tipo manchego y acción de las proteasas de las suspensiones de células sobre la as y β-caseina
(Universidad de Córdoba, Servicio de Publicaciones, 1977)
A collection of 58 proteolytic strains from 21 samples of commercial manchego type cheese has been constituted by screening techique on SMCA medium. The cell suspensions in caseinate solution, of the different isolated ...
Calidad microbiológica de mantequillas españolas
(Universidad de Córdoba, Servicio de Publicaciones, 1977)
The microbiological quality of a 100 samples of different brands of butter have been studied. The samples proceded from Asturias, Madrid, Granada, Córdoba, Sevilla, León and Santander. and were aquired in different commercial ...
Investigaciones sobre la contaminación por Hexaclorobenzeno (HCB) de la leche natural de vaca de la región sur de España
(Universidad de Córdoba, Servicio de Publicaciones, 1977)
We have analysed 127 samples out of 1346 samples of cow"s mil from seven provinces in the South of Spain: Córdoba, Jaén, Granada, Málaga, Cádiz, Seville and Huelva. We have investigates the synthetic fungicide, Hexaclorobenzene ...