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Disinfection of Produce Using Stabilized Emulsions of White Mustard Essential Oil and Chlorine Wash
(Zamorano: Escuela Agrícola Panamericana, 2019., 2019)
Assessment of by-products from fresh-cut products for reuse as bioactive compounds
The fresh-cut industry is constantly growing and generating wastes. The major challenge for this industry
consists in an environmentally sustainable production through re-utilization of by-products, for instance, ...
HIDDEN PATTERNS OF SELL FOR FRESH AGRICULTURE PRODUCE BY FARMERS NEAR TO APMC AHMEDABADPATRONES OCULTOS DE VENTA PARA PRODUCTOS DE AGRICULTURA FRESCA POR AGRICULTORES CERCA DE APMC AHMEDABAD
(Ediciones Universidad Católica de Temuco, 2023)
CONCEPTION RATES of FRESH and FROZEN IN VIVO-PRODUCED MORULAE and BLASTOCYSTS IN LACTATING DAIRY RECIPIENT COWS
(CSIRO Publishing, 2011-01-01)
Global gene expression patterns of fresh and vitrified in vitro-produced bovine blastocysts
(CSIRO Publishing, 2013-01-01)
Characterization of a processed cheese spread produced from fresh cheese (quesito antioqueño)
(Universidad Nacional de Colombia, 2016-07-01)
Processed products are made from mixes of fresh and ripened cheeses; the use of cheeses with a short shelf-life in the development of processed cheeses is an alternative for the dairy industry. A processed cheese spread ...
Facilitation of caribbean intra regional trade in fresh produce due to the presence of the Pink Hibiscus Mealybug (Maconellicoccus hirsutus)
(Instituto Interamericano de Cooperación para la Agricultura (IICA), 1999)
This document represents the final, accepted version of the specific protocol for exporting countries that are infested with Pink Hibiscus Mealybug.
Physicochemical, technological, and sensory characteristics of fresh multigrain pasta: A multicomponent mixture experiments approach
(2021-01-01)
Pasta is a popular food throughout the world and its quality can be measured mainly by its appearance, taste, and texture. The aim of this work was first to produce fresh multigrain pasta with a maximization of the sensorial ...