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Microbiological quality and determination of pesticide residues in the lettuce produced in Bahía Blanca's horticultural belt, Argentina
(Taylor & Francis, 2021-03-24)
The aims of this research were 1) to find out the possible microbiological contamination and residues of pesticides (chlorpyrifos and cypermethrin) in lettuce grown in Bahía Blanca’s horticultural belt, and bacteriological ...
Analysis microbiological of fresh cheeses commercialized in the Babahoyo cityAnálisis microbiológico de quesos frescos comercializados en la ciudad de Babahoyo
(Universidad Técnica de Babahoyo, 2020)
Microbiological quality of artisanal ice cream and pasteurized syrup produced in a city of Paraná State (Brazil)
(Universidade Tecnológica Federal do Paraná (UTFPR), 2013)
Physicochemical, microbiological, functional and sensory properties of frozen pulp of orange and orange-red chilto (Solanum betaceum Cav.) fruits
(Elsevier Science, 2021-01)
The frozen fruit pulp market has shown suitable growth due to the current technology available, having broad market potential. This study aimed to evaluate the physicochemical, microbiological, functional, and sensorial ...
Effect of test year, parity number and days in milk on somatic cell count in dairy cows of Los Ríos region in ChileEffect of test year, parity number and days in milk on somatic cell count in dairy cows of Los Ríos region in Chile
(Faculty of Veterinary Sciences - Universidad Austral de Chile, 2020)
CHEMICAL, PHYSICOCHEMICAL, NUTRITIONAL, MICROBIOLOGICAL, SENSORY AND REHYDRATION CHARACTERISTICS OF INSTANT WHOLE BEANS (PHASEOLUS VULGARIS)
(Food Technology and Biotechnology, 2017)
Effect of pretreatments and processing conditions on the chemical, physical, microbiological and sensory characteristics of garlic paste
(Wiley Blackwell Publishing, Inc, 2005-06)
The influence of storage temperature of garlic bulb and chemical additives (including ascorbic acid, citric acid and potassium sorbate) on the chemical, physical, microbiological and sensory characteristics of garlic paste ...
Microbiological Status and Quality Traits of Ready-to-Eat Minimally Processed Vegetables Sold in Córdoba, Argentina
(Shahid Sadoughi University of Medical Sciences, 2021-09)
Background: The changes and the availability of processed foods have increased the demand for ready-to-eat foods, such as Minimally Processed Vegetables (MPVs). The purpose of this work was to evaluate the microbiological ...