MODELS OF SORPTION ISOTHERMS FOR FOOD: USES AND LIMITATIONS MODELOS DE ISOTERMAS DE SORCION PARA ALIMENTOS: USOS Y LIMITACIONES

by Ricardo D ANDRADE P, Roberto LEMUS M, Carmen E PÉREZ C
Published 2011

MODELS OF SORPTION ISOTHERMS FOR FOOD: USES AND LIMITATIONS

by Ricardo D. ANDRADE P., Roberto LEMUS M., Carmen E. PÉREZ C.
Published 2011

EFECTO DE LA NEUTRALIZACIóN Y ADICIóN DE EDULCORANTE EN LAS PROPIEDADES FISICOQUíMICAS, MICROBIOLóGICAS Y SENSORIALES DEL AREQUIPE DE LECHE DE BúFALA NEUTRALIZATION AND ADDITION of...

by Ricardo D Andrade P, Gabriel I Vélez H, Margarita R Arteaga M, Yolanda S Díaz Q, Saudit S Sánchez S
Published 2009

NEUTRALIZATION AND ADDITION OF SWEETENING EFFECT IN PHYSICOCHEMICAL MICROBIOLOGICAL AND SENSORY PROPERTIES OF BUFFALO MILK AREQUIPE

by Ricardo D. ANDRADE P., Grabiel I. VÉLEZ H., Margarita R. ARTEAGA M., Yolanda S. DÍAZ Q., Saudit S. SÁNCHES S.
Published 2009

ELABORACIÓN DE UN SAZONADOR A BASE DE HARINA DE CABEZAS DE CAMARÓN DE CULTIVO (Penaeus sp) ELABORATION OF A SEASONING FROM A CROP SHRIMP (Penaeus sp) HEADS FLOUR

by Ricardo D ANDRADE P, Ramiro TORRES G, Everaldo J MONTES M, Milena M CHÁVEZ B, Vanesa NAAR O
Published 2007

ELABORATION OF A SEASONING FROM A CROP SHRIMP (<I>Penaeus sp</>)

by Ricardo D. ANDRADE P., Ramiro TORRES G., Everaldo J. MONTES M., Milena M. CHÁVEZ B., Vanesa NAAR O.
Published 2009

Caracterización fisicoquímica y reológica de la pulpa de guayaba (Psidium guajava L.) variedades H íbrido de Klom Sali, Puerto Rico, D14 y Red Physicochemical and rheological chara...

by Ricardo D ANDRADE P, Fabián A ORTEGA Q, Everaldo J MONTES M, Ramiro TORRES G, Omar A PÉREZ S, Mónica CASTRO N, Luz A GUTIÉRREZ S
Published 2009

PHYSICOCHEMICAL AND RHEOLOGICAL CHARACTERIZATION OF GUAVA PULP (<I>Psidium guajava</I> L.) VARIETIES HYBRID KLOM SALI, PUERTO RICO, D14 AND RED

by Ricardo D. ANDRADE P., Fabián A. ORTEGA Q., Everaldo J. MONTES M., Ramiro TORRES G., Omar A. PÉREZ S., Mónica CASTRO N., Luz A. GUTIÈRREZ S.
Published 2009