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Mostrando ítems 21-30 de 49
Evaluation of Ten Varieties of Yam (Dioscorea spp.) for Production of Instant FlakesTítulo en español.
(University of Puerto Rico Mayagüez Campus Agricultural Experiment Station, 1972)
Electrospray ionization mass spectrometry fingerprinting of beer
(Royal Soc ChemistryCambridgeInglaterra, 2005)
Evaluación de la composición, calidad y generación de valor de miel de abejas originaria de zonas forestales en la altillanura del departamento de Vichada
(Universidad Nacional de ColombiaBogotá - Ciencias Agrarias - Maestría en Ciencia y Tecnología de AlimentosEscuela de posgradosFacultad de Ciencias AgrariasBogotá, ColombiaUniversidad Nacional de Colombia - Sede Bogotá, 2018-06-22)
La presencia de abejas es un indicador intangible de la riqueza de biodiversidad y limpieza ambiental de la altillanura de Vichada. Las abejas Apis mellifera aprovechan extensas plantaciones forestales de Acacia mangium ...
Perfil sensorial da bebida de café (Coffea arabica L.) orgânicoSensory profile of beverage organic coffee (Coffea arabica L.)
(Universidade Federal de Viçosa, 2016)
Trehalose as a drying aid of fruit products: influence on physical properties, sensory characteristics and volatile retention
(Research Signpost, 2010)
Abstract: The consumer acceptability of food products is influenced by many factors, including aroma, flavor, color and texture. In dehydrated fruit products the kind of dehydration process as well as the use of drying ...
Features of raisins grape quality according to the drying process method used
(IJRDO International Journal of Research & Development Organization, 2019-02)
The province of San Juan produces the 90% of grape raisins in Argentina. The main drying method uses solar energy on drying yards built with gravel. In the recent years, others drying methods have appeared: dry on vine, ...