المؤلفون: Víctor Sotero Solís, Mario Alva Astudillo

المصدر: Ciencia Amazónica (Iquitos), Vol 3, Iss 1, Pp 24-32 (2013)

مصطلحات موضوعية: General Works

وصف الملف: electronic resource

Relation: http://ojs.ucp.edu.pe/index.php/cienciaamazonica/article/view/60; https://doaj.org/toc/2221-5948; https://doaj.org/toc/2222-7431

URL الوصول: https://doaj.org/article/6b8e546da4ce4f5eb5c53252c81447cd

المؤلفون: Sixto Imán Correa, Luz Bravo Zamudio, Víctor Sotero Solís, Carlos Oliva Cruz

المصدر: Scientia Agropecuaria, Vol 2, Iss 3, Pp 123-130 (2011)

مصطلحات موضوعية: camu camu, vitamin C, pulp, peel, stages of maturity., Agriculture, Agriculture (General), S1-972

وصف الملف: electronic resource

Relation: http://www.revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/68; https://doaj.org/toc/2077-9917; https://doaj.org/toc/2306-6741

URL الوصول: https://doaj.org/article/6471db710a7441ad9eab3052bccbddc7

المؤلفون: Sixto Imán Correa, Luz Bravo Zamudio, Víctor Sotero Solís, Carlos Oliva Cruz

المصدر: Scientia Agropecuaria, Vol 2, Iss 3, Pp 123-130 (2011)

مصطلحات موضوعية: Agriculture, Agriculture (General), S1-972

وصف الملف: electronic resource

Relation: http://www.redalyc.org/articulo.oa?id=357633699001; https://doaj.org/toc/2077-9917; https://doaj.org/toc/2306-6741

URL الوصول: https://doaj.org/article/c443158588874171bccec830f43028f1

المؤلفون: Pedro G. Vásquez-Ocmín, Luis Freitas Alvarado, Víctor Sotero Solís, Rosángela Paván Torres, Jorge Mancini-Filho

المصدر: Grasas y Aceites, Vol 61, Iss 4, Pp 390-397 (2010)

مصطلحات موضوعية: aguaje, fatty acids, mauritia flexuosa l.f., morphotypes, oxidative stability, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1049; https://doaj.org/toc/0017-3495; https://doaj.org/toc/1988-4214

URL الوصول: https://doaj.org/article/1c7fbb7947bc44c8b8457a2f43532e4f

المؤلفون: Dora García de Sotero, Jorge Sandoval del Águila, Robinson Saldaña Ramírez, Gladys Cárdenas de Reátegui, José Antonio Soplín Ríos, Víctor Sotero Solís, Rosángela Pavan Torres, Jorge Mancini Filho

المصدر: Grasas y Aceites, Vol 59, Iss 2, Pp 104-109 (2008)

مصطلحات موضوعية: elaeis guineensis, fractionation, interesterification, mixtures, palm oil, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/497; https://doaj.org/toc/0017-3495; https://doaj.org/toc/1988-4214

URL الوصول: https://doaj.org/article/f1a01fde964746faa744f30a35385f67

المؤلفون: Chiu Chih Ming, Luiz Antonio Gioielli, Victor Sotero Solis

المصدر: Grasas y Aceites, Vol 53, Iss 3, Pp 298-303 (2002)

مصطلحات موضوعية: chicken fat, fractionation, olein, stearin, Nutrition. Foods and food supply, TX341-641

Relation: http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/320; https://doaj.org/toc/0017-3495; https://doaj.org/toc/1988-4214; https://doaj.org/article/e281492dc49949f5b3434c5eedb88a3a

الاتاحة: https://doi.org/10.3989/gya.2002.v53.i3.320
https://doaj.org/article/e281492dc49949f5b3434c5eedb88a3a

المؤلفون: Víctor Sotero Solis, Luiz Antonio Gioielli, Bronislaw Polakiewicz

المصدر: Grasas y Aceites, Vol 52, Iss 3-4, Pp 192-197 (2001)

مصطلحات موضوعية: brazil nut, hydrogenation, interesterification, oil, Nutrition. Foods and food supply, TX341-641

Relation: http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/356; https://doaj.org/toc/0017-3495; https://doaj.org/toc/1988-4214; https://doaj.org/article/d2eef355e5204bc8bb002c4457b84bfd

الاتاحة: https://doi.org/10.3989/gya.2001.v52.i3-4.356
https://doaj.org/article/d2eef355e5204bc8bb002c4457b84bfd

المؤلفون: Victor Sotero Solis, Luiz Antonio Gioielli, Bronislaw Polakiewicz

المصدر: Grasas y Aceites, Vol 51, Iss 6, Pp 405-411 (2000)

مصطلحات موضوعية: brazilian, nut, oil-hydrogenated fat mixture, physical properties, Nutrition. Foods and food supply, TX341-641

Relation: http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/457; https://doaj.org/toc/0017-3495; https://doaj.org/toc/1988-4214; https://doaj.org/article/a3692f4a76164cfca7e5a20bfeb20f2e

الاتاحة: https://doi.org/10.3989/gya.2000.v51.i6.457
https://doaj.org/article/a3692f4a76164cfca7e5a20bfeb20f2e

المؤلفون: Pedro G. Vásquez-Ocmín, Luis Freitas Alvarado, Víctor Sotero Solís, Rosángela Paván Torres, Jorge Mancini-Filho

المصدر: Grasas y Aceites, Vol 61, Iss 4, Pp 390-397 (2010)
Grasas y Aceites; Vol. 61 No. 4 (2010); 390-397
Grasas y Aceites; Vol. 61 Núm. 4 (2010); 390-397
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)

مصطلحات موضوعية: Estabilidad oxidativa, Morfotipos, Aguaje, Nutrition. Foods and food supply, TX341-641, lcsh:TX341-641, Fatty acids, Morphotypes, lcsh:Nutrition. Foods and food supply, Oxidative stability, Ácidos grasos, Mauritia flexuosa L.f

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::c7f8449da2375395b8b0c8d3b97aac0a
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1049/1059