المؤلفون: Marušić Radovčić, Nives, Župić, Ivana, Petričević, Sandra, Medić, Helga

المصدر: MESO: Prvi hrvatski časopis o mesu ; ISSN 1332-0025 (Print) ; ISSN 1848-8323 (Online) ; Volume 26. ; Issue 5.

مصطلحات موضوعية: dimljeni pršut, PAH spojevi, HPLC-FLD, sigurnost hrane, smoked dry-cured ham, PAH compounds, food safety, geräucherter Rohschinken, PAK-Verbindungen, Lebensmittelsicherheit, jamón curado y ahumado, compuestos HAP, seguridad alimentaria, prosciutto crudo affumicato, composti IPA, sicurezza alimentare

وصف الملف: application/pdf

Relation: https://hrcak.srce.hr/321272

الاتاحة: https://hrcak.srce.hr/321272
https://hrcak.srce.hr/file/464249

المؤلفون: Zamora Velásquez, Rodolfo Benito, La Mota Hurel, Gustavo Antonio, Barahona Cedeño, Josseline Belen

المصدر: Ingeniería Química y Desarrollo; Vol. 3 Núm. 1 (2021): Vol 3. Núm 1. Enero - Junio 2021. ; 56-63 ; 1390-9428

مصطلحات موضوعية: Eel, trumpet fish (Aulostomus strigosus), smoked, substitute, organoleptic, Anguila, pez trompeta (Aulostomus strigosus), ahumado, sucedáneo, organolépticas

وصف الملف: application/pdf; text/html

Relation: https://revistas.ug.edu.ec/index.php/iqd/article/view/2201/3130; https://revistas.ug.edu.ec/index.php/iqd/article/view/2201/3131; https://revistas.ug.edu.ec/index.php/iqd/article/view/2201

الاتاحة: https://revistas.ug.edu.ec/index.php/iqd/article/view/2201

المؤلفون: Maldonado Yépez, Mauricio Rafael, Daquilema Sagba, Mayra Isabel, Pesántez Alvarado, Lourdes Daniela, Martínez Villegas, Richard Antonio, Sánchez Cabrera, Diana Estefanía

المصدر: LATAM Revista Latinoamericana de Ciencias Sociales y Humanidades; Vol. 4 Núm. 1 (2023); 4318–4326 ; 2789-3855 ; 10.56712/latam.v4i1

مصطلحات موضوعية: cualidades organolépticas, trucha ahumada, ahumado en frío, gastronomía azuaya

وصف الملف: application/pdf

Relation: https://latam.redilat.org/index.php/lt/article/view/566/744; https://latam.redilat.org/index.php/lt/article/view/566

الاتاحة: https://latam.redilat.org/index.php/lt/article/view/566
https://doi.org/10.56712/latam.v4i1.566

المؤلفون: Bouriga, N., Mili, S., Troudi, D., Ben Atitallah, A., Bahri, W.R., Bejaoui, S., Dridi, M.A., Quignard, J.-P., Trabelsi, M., Ben-Attia, M., Shahin, A.A.B.

المصدر: Grasas y Aceites; Vol. 74 No. 4 (2023); e530 ; Grasas y Aceites; Vol. 74 Núm. 4 (2023); e530 ; 1988-4214 ; 0017-3495 ; 10.3989/gya.2023.v74.i4

مصطلحات موضوعية: Antioxidants, Cold and hot smoking, Dunaliella salina microalgae, Fatty acids, Freshwater fish, Polyphenols, Ácidos grasos, Ahumado en frío y en caliente, Antioxidantes, Microalga Dunaliella salina, Pescado de agua dulce, Polifenoles

وصف الملف: text/html; application/pdf; text/xml

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Official Methods and Recommended Practices of the American Oil Chemists' Society, 5th ed, in Firestone D (Ed.). Official method Cd 19-90, 2-Thiobarbituric acid value. Champaign, Ill.; Arous WH, El-Bermawi NM, Shaltout OE, Essa MAE. 2014. Effect of adding different carotenoid sources on growth performance, pigmentation, stress response and quality in red Tilapia (Oreochromis spp.). Middle East J. Appl. Sci. 4 (4), 988-999.; Aubourg SP, Lehmann I, Gallardo JM. 2002. Effect of previous chilled storage on rancidity development in frozen horse mackerel (Trachurus trachurus). J. Sci. Food. Agric. 82, 1764-1771. https://doi.org/10.1002/jsfa.1261; Ayeloja AA, Jimoh WA, Adetayo MB, Abdullahi A. 2020. Effect of storage time on the quality of smoked Oreochromis niloticus. Heliyon 6 (1), e03284. https://doi.org/10.1016/j.heliyon.2020.e03284 PMid:32021938 PMCid:PMC6994852; Bersuder P, Hole M, Smith G. 1998. Antioxidants from a heated histidine-glucose model system. I: Investigation of the antioxidant role of histidine and isolation of antioxidants by high-performance liquid chromatography. J. Am. Oil. Chem. Soc. 75, 181-187. https://doi.org/10.1007/s11746-998-0030-y; Bimbo AP. 1998. Guidelines for characterizing food-grade fish oil. Inter. News Fat. Oils R. Mat. 9 (5), 473-483.; Bouriga N, Ben Ismail H, Gammoudi M, Faure E, Trabelsi M. 2012. Effect of smoking-method on biochemical and microbiological quality of Nile Tilapia (Oreochromis niloticus). Am. J. Food Technol. 7, 679-689. https://doi.org/10.3923/ajft.2012.679.689; Bouriga N, Bejaoui S, Jemmali B, Quignard JP, Trabelsi M. 2020. Effects of smoking processes on the nutritional value and fatty acid composition of Zander fish (Sander lucioperca). Grasas y Aceites 71 (1), e340. https://doi.org/10.3989/gya.1061182; Bouriga N, Bahri WR, Mili S, Massoudi S, Quignard JP, Trabelsi M. 2022. Variations in nutritional quality and fatty acids composition of sardine (Sardina pilchardus) during canning process in grape seed and olive oils. J. Food Sci. Technol. https://doi.org/10.1007/s13197-022-05572-4 PMid:36276547 PMCid:PMC9579232; Burton GW, Ingold KU. 1984. Beta-carotene: an unusual type of lipid antioxidant. Science 224 (4649), 569-573. https://doi.org/10.1126/science.6710156 PMid:6710156; Cakmak YS, Kaya M, Asan-Ozusaglam M (2014) Biochemical composition and bioactivity screening of various extracts from Dunaliella salina, a green microalga. EXCLI J. 13, 679-690.; Chaijan M, Benjakul S, Visessanguan W, Faustman C. 2006. Changes of lipids in sardine (Sardinella gibbosa) muscle during iced storage. Food. Chem. 99, 83-91. https://doi.org/10.1016/j.foodchem.2005.07.022; Chaillou S, Chaulot-Talmon A, Caekebeke H, Cardinal M, Christieans S, Denis C, Desmonts MH, Dousset X, Feurer C, Hamon E, Joffraud J-J, La Carbona S, Leroi S, Leroy S, Lorre S, Macé S, Pilet M-F, Prévost H, Rivollier M, Roux D, Talon R, Zagorec M, Champomier-Vergès M-C. 2015. Origin and ecological selection of core and food-specific bacterial communities associated with meat and seafood spoilage. ISME J. 9, 1105-1118. https://doi.org/10.1038/ismej.2014.202 PMid:25333463 PMCid:PMC4409155; Commissione delle Comunità Europee. 95/149/CE. 1995. Decisione della Commissione, dell'8 marzo 1995, che fissa i Valori Limite di ABVT (Azoto Basico Volatile Totale) per Talune Categorie di Prodotti della Pesca e i Relativi Metodi D'analisi. Commissione delle Comunità Europee, Bruxelles, Belgium.; Connell JJ. 1995. Control of fish quality. In: Fishing News Books, 4th edition, Blackwell Science, Ltd, Oxford.; DE Souza-Franco MS, Viegas EMM, Kronka SN, Vidotti RM, Assano M, Gasparino E. 2010. Effects of hot and cold smoking process on organoleptic properties, yield and composition of matrinxa fillet. Rev. Bras. de Zootec. 39 (4), 695-700. https://doi.org/10.1590/S1516-35982010000400001; EEC. 2005. Total volatile basic nitrogen (TVB-N) limit values for certain categories of fishery products and analysis methods to be used. European Commission Regulation (EC) No 2074/2005 of 5 December 2005. Official J. Euro. Union 36-39.; Garavaglia J, Markoski MM, Oliveira A, Marcadenti A. 2016. Grape seed oil compounds: biological and chemical actions for health. Nutr. Metab. Insights 9, 59-64. https://doi.org/10.4137/NMI.S32910 PMid:27559299 PMCid:PMC4988453; Huang DJ, Ou BX, Prior RL. 2005. The chemistry behind antioxidant capacity assays. J. Agric. Food Chem. 53 (6), 1841-1856. . https://doi.org/10.1021/jf030723c PMid:15769103; Karsli B, Çağlak E. 2021. Combination effect of hot smoking and vacuum packaging on quality parameters of refrigerated thornback ray (Raja clavata Linnaeus, 1758). Int. J. Agric. Environ. Food. Sci. 5 (1), 42-50. https://doi.org/10.31015/jaefs.2021.1.6; Kolakowska A. 2002. Lipid oxidation in food systems, in Sikorski ZE, Kolakowska A (Eds.) Chemical and functional properties of food lipids. CRC Press, FL, USA, pp. 133-160. https://doi.org/10.1201/9781420031997.ch8; Kostaki M, Giatrakou V, Savvaidis IN, Kontominas MG. 2009. Combined effect of MAP and thyme essential oil on the microbiological, chemical and sensory attributes of organically aquacultured sea bass (Dicentrarchus labrax) fillets. Food Microbiol. 26 (5), 475-482. https://doi.org/10.1016/j.fm.2009.02.008 PMid:19465243; Madhavi DL, Singhal RS, Kulkarni PR. 1996.Technological aspects of food antioxidants, in Madhavi DL, Deshpande SS, Salunkhe DK (Eds.) Food Antioxidants: Technological, Toxicological, and Health Perspectives. Marcel Dekker, New York, pp. 159.; Mariotti F, Tome D, Mirand PP. 2008. Converting nitrogen into protein-Beyond 6.25 and Jones' factors. Crit. Rev. Food Sci. 48, 177-184. https://doi.org/10.1080/10408390701279749 PMid:18274971; Messina CM, Bono G, Renda G, La Barbera L, Santulli A. 2015. Effect of natural antioxidants and modified atmosphere packaging in preventing lipid oxidation and increasing the shelf-life of common dolphinfish (Coryphaena hippurus) fillets. LWT - Food Sci. Technol. 62 (1-1), 271-277. https://doi.org/10.1016/j.lwt.2015.01.029; Messina CM, Arena R, Ficano G, Randazzo M, Morghese M, La Barbera L, Sadok S, Santulli A. 2021. Effect of cold smoking and natural antioxidants on quality traits, safety and shelf life of farmed meagre (Argyrosomus regius) fillets, as a strategy to diversify aquaculture products. Foods 10 (11), 2522. . https://doi.org/10.3390/foods10112522 PMid:34828803 PMCid:PMC8619432; Silbande A, Adenet S, Chopin C, Cornet J, Smith-Ravin J, Rochefort K, Leroi F. 2018. Effect of vacuum and modified atmosphere packaging on the microbiological, chemical and sensory properties of tropical red drum (Sciaenops ocellatus) fillets stored at 4°C. Int. J. Food Microbiol. 266, 31-41. https://doi.org/10.1016/j.ijfoodmicro.2017.10.015 PMid:29161643; https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/2106

الاتاحة: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/2106
https://doi.org/10.3989/gya.0215231

المؤلفون: María Ofelia De la Garza Gutiérrez, Sergio Guerrero Morales, Fabiola Iveth Ortega Montes, Abdón Palacios-Monarrez, Sandra Pérez Álvarez

المصدر: Revista Biológico Agropecuaria Tuxpan, Vol 10, Iss 1 (2022)

مصطلحات موضوعية: Producto, mexicano, ahumado, adobo, popularidad, Veterinary medicine, SF600-1100, Agriculture

وصف الملف: electronic resource

Relation: https://revistabioagro.mx/index.php/revista/article/view/407; https://doaj.org/toc/2007-6940

URL الوصول: https://doaj.org/article/0a8487331ac94c0396c6c1d5dc5f13f6

المؤلفون: David Julián Roldán-Acero, Andrés Avelino Molleda-Ordóñez, David Luján-Tantarico, Juan Rodolfo Omote-Sibina

المصدر: Ingeniería Industrial, Iss 039, Pp 189-203 (2020)

مصطلحات موضوعية: ahumado en frío, paiche, salmuera, Technology (General), T1-995, Industrial engineering. Management engineering, T55.4-60.8

وصف الملف: electronic resource

Relation: https://revistas.ulima.edu.pe/index.php/Ingenieria_industrial/article/view/4921; https://doaj.org/toc/1025-9929; https://doaj.org/toc/2523-6326

URL الوصول: https://doaj.org/article/1c2b1a45b6bc4a008f36588049fbd863

المؤلفون: Velázquez Otero, María Rocío, Córdoba Ramos, María Guía, Hernández León, Alejandro, Casquete Palencia, Rocío, Aranda Medina, Emilio, Bartolomé García, Teresa Jesús, Martín González, Alberto

المساهمون: Universidad de Extremadura. Departamento de Ingeniería del Medio Agronómico y Forestal, Universidad de Extremadura. Departamento de Producción Animal y Ciencias de los Alimentos

مصطلحات موضوعية: Benzo[a]pireno, Pimentón ahumado, Control de secado, Color, Contenido en humedad, Análisis de alimentos, Composición de los alimentos, Benzo[a]pyrene, Smoked paprika, Drying control, Colour, Moisture content, Food analysis, Food composition, 3309 Tecnología de Los Alimentos

وصف الملف: 8 p.; application/pdf

Relation: https://doi.org/10.1016/j.jfca.2022.104566; http://hdl.handle.net/10662/17249; Velázquez, R.; Córdoba, M. G.; Hernández, A.; Casquete, R.; Aranda, E.; Bartolome, T.; Martín, A. (2022). Effects of use of modified traditional driers in making smoked paprika “Pimentón de La Vera”, on pepper quality and mitigation of PAH contamination, Journal of Food Composition and Analysis, Volume 110, 104566, ISSN 0889-1575, https://doi.org/10.1016/j.jfca.2022.104566; Journal of Food Composition and Analysis; 104566-1; 104566-8; 110; orcid:0000-0002-1602-9671; orcid:0000-0002-2110-068X; orcid:0000-0002-3653-0762; orcid:0000-0002-9275-9369

الاتاحة: http://hdl.handle.net/10662/17249
https://doi.org/10.1016/j.jfca.2022.104566

المؤلفون: Silva, Adriana Ferreira da, Oliveira, Gislaine Gonçalves, Fernandes, Vitoria Regina Takeuchi, Santos, Fabricio Vieira dos, Matiucci, Marcos Antonio, Feihrmann, Andresa Carla, Marengoni, Nilton, Khatlab, Angélica de Souza, Volpato, Josiane Aparecida, Cruz , Thaís Pereira da, Souza, Maria Luiza Rodrigues de

المصدر: Research, Society and Development; Vol. 11 No. 1; e15111124630 ; Research, Society and Development; Vol. 11 Núm. 1; e15111124630 ; Research, Society and Development; v. 11 n. 1; e15111124630 ; 2525-3409

مصطلحات موضوعية: Características organolépticas, Ahumado, Hidrocarburos aromáticos policíclicos, Defumação, Hidrocarbonetos policíclicos aromáticos, Organoleptic characteristics, Smoking, Polycyclic aromatic hydrocarbons

وصف الملف: application/pdf

Relation: https://rsdjournal.org/index.php/rsd/article/view/24630/21739; https://rsdjournal.org/index.php/rsd/article/view/24630

الاتاحة: https://rsdjournal.org/index.php/rsd/article/view/24630
https://doi.org/10.33448/rsd-v11i1.24630

المؤلفون: Intriago-Alcívar, Lorena, Suárez-Reyes, Ámbar, Zambrano-Garzón, Ignacio

المصدر: Scientific Journal INGENIAR: Engineering, Technology and Research; Vol. 5 No. 10 (2022): Revista Científica INGENIAR: Ingeniería, Tecnología e Investigación; 22-46 ; Revista Científica INGENIAR: Ingeniería, Tecnología e Investigación. ISSN: 2737-6249.; Vol. 5 Núm. 10 (2022): Revista Científica INGENIAR: Ingeniería, Tecnología e Investigación; 22-46 ; 2737-6249 ; 10.46296/ig.v5i10

مصطلحات موضوعية: Benzo[a]pireno, hidrocarburos aromáticos policíclicos, cocción, ahumado, fritura, Benzo[a]pyrene, polycyclic aromatic hydrocarbons, cooking, smoking, frying

وصف الملف: application/pdf; text/html

Relation: https://journalingeniar.org/index.php/ingeniar/article/view/90/124; https://journalingeniar.org/index.php/ingeniar/article/view/90/125; https://journalingeniar.org/index.php/ingeniar/article/view/90; https://doi.org/10.46296/ig.v5i10.0061

الاتاحة: https://journalingeniar.org/index.php/ingeniar/article/view/90
https://doi.org/10.46296/ig.v5i10.0061

المؤلفون: Fuentes López, Ana

المساهمون: University/Department: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments

Thesis Advisors: Fernández Segovia, Isabel, Serra Belenguer, Juan Antonio, Barat Baviera, José Manuel

المصدر: Riunet

مصطلحات موضوعية: Conservación, Pescado, Ahumado, Sustitución de sodio, TECNOLOGIA DE ALIMENTOS, 3309 14, 3309 21, 3309 13

URL الوصول: http://hdl.handle.net/10251/7201

المساهمون: University/Department: Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament

Thesis Advisors: Barat Baviera, José Manuel, Fernández Segovia, Isabel, Fuentes López, Ana

مصطلحات موضوعية: Productos de la pesca, Salado, Ahumado, Bolsas permeables al vapor de agua

URL الوصول: http://hdl.handle.net/10251/77994

المساهمون: University/Department: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments

Thesis Advisors: Fernández Segovia, Isabel, Serra Belenguer, Juan Antonio, Barat Baviera, José Manuel

المصدر: Riunet

مصطلحات موضوعية: Conservación, Pescado, Ahumado, Sustitución de sodio, TECNOLOGIA DE ALIMENTOS, 330914 - Elaboración de alimentos, 330921 - Alimentos proteínicos, 330913 - Conservación de alimentos

URL الوصول: http://hdl.handle.net/10251/7201

المؤلفون: Panta Teque, Lourdes Elizabeth, Saavedra Davila, Brissa Korayma

المساهمون: Rodríguez Lafitte, Ernesto Dante

المصدر: Repositorio Institucional - USS ; Repositorio Institucional USS

مصطلحات موضوعية: Cachema, Bonito, Salmuerado, Ahumado, Aceptabilidad general, Vida útil, https://purl.org/pe-repo/ocde/ford#2.11.02

وصف الملف: application/pdf

Relation: https://hdl.handle.net/20.500.12802/13290

الاتاحة: https://hdl.handle.net/20.500.12802/13290

المؤلفون: Coleto Martínez, José Miguel, Martín González, Alberto, Horrillo Gallardo, Andrés, Mesías Díaz, Francisco Javier, Velázquez Otero, María Rocío

Relation: https://www.mdpi.com/2304-8158/10/5/973

URL الوصول: http://hdl.handle.net/10662/23643

المؤلفون: Leona Puljić, Krešimir Mastanjević, Kristina Habschied, Dragan Kovačević, Brankica Kartalović

المصدر: MESO: Prvi hrvatski časopis o mesu
Volume 24.
Issue 6.

مصطلحات موضوعية: tradicionalni mesni proizvodi, tradicionalno dimljenje, benzo[a]piren, PAH4, PAH16, traditionelle Fleischerzeugnisse, traditionelles Räuchern, Benzo[a]pyren, tradicionalni mesni proizvodi, tradicionalno dimljenje, benzo[a]piren, PAH4, PAH16, traditional meat products, traditional smoking, benzo[a]pyrene, Ocean Engineering, productos cárnicos tradicionales, ahumado tradicional, benzo[a]pireno, salumi tradizionali, affumicatura tradizionale, benzo[a]pirene

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fd9cf682b8f616c927b51e1ee079504c
https://doi.org/10.31727/m.24.6.2

المؤلفون: García Pacheco, Yair E. García Pacheco, Balza Tara, María Alejandra Balza Tara, Banda González, Yuliza María, Lugo Moreno, Keyla Milagro

المصدر: Revista Gipama; Vol. 1 Núm. 1 (2019): Revista GIPAMA; 82 - 88 ; 2665-4601 ; 2665-4598

مصطلحات موضوعية: aceptabilidad, ahumado, hortaliza, untar

وصف الملف: application/pdf

Relation: http://revistas.sena.edu.co/index.php/gipama/article/view/3196/3677; http://revistas.sena.edu.co/index.php/gipama/article/view/3196

الاتاحة: http://revistas.sena.edu.co/index.php/gipama/article/view/3196

المؤلفون: Bouriga, N., Bejaoui, S., Jemmali, B., Quignard, J. P., Trabelsi, M.

المصدر: Grasas y Aceites; Vol. 71 No. 1 (2020); e340 ; Grasas y Aceites; Vol. 71 Núm. 1 (2020); e340 ; 1988-4214 ; 0017-3495 ; 10.3989/gya.2020.v71.i1

مصطلحات موضوعية: Fatty acids, Lipoperoxidation, Smoking treatments, Zander fillets, Ácidos grasos, Filetes de lucioperca, Lipoperoxidación, Tratamientos de ahumado

وصف الملف: text/html; application/pdf; application/xml

Relation: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1807/2539; https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1807/2540; https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1807/2541; Afkhami M, Mokhlesi A, Darvish Bastami K, Khoshnood R, Eshaghi N, Ehsanpour M. 2011. Survey of some Chemical Compositions and Fatty Acids in Cultured Common Carp (Cyprinus carpio) and Grass Carp (Ctenopharyngodon idella), Noshahr, Iran. Word. J. F. Mar. Sci. 3, 533-538.; Aidos I, Van-der-Padt A, Boom RM, Luten JB. 2001. Upgrading of Maatjes herring byproducts: production of crude fish oil. J. Agric. Food Chem. 49, 3697-3704. https://doi.org/10.1021/jf001513s PMid:11513650; AOAC. 1990. Official methods of analysis (15th ed). Association of Official Analytical Chemists. Washington, DC.; AOAC. 1995. Official methods of analysis (15th ed). Association of Official Analytical Chemists. Washington, DC.; AOAC. 1998. Official Methods and Recommended Practices of the American Oil Chemists' Society, 5th ed. (D. Firestone, ed.). Official method Cd 19-90, 2-Thiobarbituric acid value. Champaign, Ill.; Ashie INA, Smith JP, Simpson BK. 1996. Spoilage and shelf life extension of fresh fish and shellfish. C. R. FoodSci. Nut. 36, 87-121. https://doi.org/10.1080/10408399609527720 PMid:8747101; Azad shah AKM, Tokunaga C, Kurihara H, Takahashi K. 2009. Changes in lipids and their contribution to the taste of migaki-nishin (dried herring fillet) during drying. Food Chem. 115, 1011-1018. https://doi.org/10.1016/j.foodchem.2009.01.023; Bernardez M, Pastoriza L, Sampedro G, Herrera JJR, Cabo ML. 2005. Modified method for the analysis of free fatty acids in fish. J. Agric. Food. Chem. 53, 1903-1906. https://doi.org/10.1021/jf040282c PMid:15769111; Bimbo AP. 1998. Guidelines for characterizing food-grade fish oil. Inter. News. Fat. Oils. R. Mat. 9, 473-483.; Chaijan M, Benjakul S, Visessanguan W, Faustman C. 2006. 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الاتاحة: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1807
https://doi.org/10.3989/gya.1061182

المؤلفون: Sanchez Irigoin, Jose Carlos

المساهمون: Martinez Mena, Epifanio Efrain

المصدر: Repositorio - UNSM

مصطلحات موضوعية: Efectos, Toxicológicos, Humo, Ahumado, Quesos, Quesos ahumados, https://purl.org/pe-repo/ocde/ford#2.11.02

وصف الملف: application/pdf

Relation: Sanchez-Irigoin, J. C. (2017). Efectos toxicológicos del humo en ahumado de queso provolone. Informe para optar el grado de Ingeniero Agroindustrial. Facultad de Ingeniería Agroindustrial, Universidad Nacional de San Martín, Tarapoto, Perú.; http://hdl.handle.net/11458/2527

الاتاحة: http://hdl.handle.net/11458/2527

المؤلفون: Culqui Muñoz, Elmer William

المساهمون: Salhuana Granados, José Gerardo

المصدر: Universidad Nacional de Cajamarca ; Repositorio Institucional - UNC

مصطلحات موضوعية: Ahumado, Trucha arcoíris, Salmuera, Temperatura, http://purl.org/pe-repo/ocde/ford#4.01.02

وصف الملف: application/pdf

Relation: http://hdl.handle.net/20.500.14074/5584

الاتاحة: https://hdl.handle.net/20.500.14074/5584

المؤلفون: Jácome Chávez, Jocelyn Elizabeth

المساهمون: Bermeo Córdova, Bélgica Normandi, Agroindustrial

مصطلحات موضوعية: AHUMADO LÍQUIDO, POLLO, TECNOLOGÍA DE ALIMENTOS

Time: Ibarra. Ecuador.

وصف الملف: image/jpeg; application/pdf

Relation: 03/EIA/ 628; http://repositorio.utn.edu.ec/handle/123456789/15358

الاتاحة: http://repositorio.utn.edu.ec/handle/123456789/15358