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AquaLab
AquaLab
12.Lecturas Adicionales
12.Lecturas Adicionales
Rocha-Garza, A.E. and J.F. Zayas. (1996). Quality of
Rocha-Garza, A.E. and J.F. Zayas. (1996). Quality of
broiled d beef
broile
flour. Journal of Food Science. 61:418-421.
flour. Journal of Food Science. 61:418-421.
Shimasaki, T., K. Miake, Y. Tsukamasa, M.A. Sugiyama,
Shimasaki, T., K. Miake, Y. Tsukamasa, M.A. Sugiyama,
Y. Minegishi, and H. Shinano. (1994). Effect of Water
Y. Minegishi, and H. Shinano. (1994). Effect of Water
Activity and Storage Temperature on the Quality and
Activity and Storage Temperature on the Quality and
Microflora of Smoked Salmon. Nippon Suisan Gakkaishi.
Microflora of Smoked Salmon. Nippon Suisan Gakkaishi.
60:569-576.
60:569-576.
Untermann, F. and C. Muller. (1992). Influence of aw value
Untermann, F. and C. Muller. (1992). Influence of aw value
and
and
enterotoxin formation of staphylococci in dry-cured raw
enterotoxin formation of staphylococci in dry-cured raw
hams. International Journal of Food Microbiology. 16:109-
hams. International Journal of Food Microbiology. 16:109-
115.
115.
Williams, S.K., G.E. Rodrick, and R.L. West. (1995).
Williams, S.K., G.E. Rodrick, and R.L. West. (1995).
Sodium lactate affects shelf life and consumer acceptance of
Sodium lactate affects shelf life and consumer acceptance of
fresh (Ictalurus nebulosus, marmoratus) fillets under
fresh (Ictalurus nebulosus, marmoratus) fillets under
simulated retail conditions. Journal of Food Science.
simulated retail conditions. Journal of Food Science.
60:636-639.
60:636-639.
Productos Lácteos
Productos Lácteos
Fresno, J.M., M.E. Tornadijo, J. Carballo, P.J. González,
Fresno, J.M., M.E. Tornadijo, J. Carballo, P.J. González,
and A. Bernardo. (1996). Characterization and biochemical
and A. Bernardo. (1996). Characterization and biochemical
changes during the ripening of a Spanish craft goat's milk
changes during the ripening of a Spanish craft goat's milk
cheese (Armada variety). Food Chemistry. 55:225- 230.
cheese (Armada variety). Food Chemistry. 55:225- 230.
beef patties
patties supplemen
supplemented
storage
storage
temperature
temperature
ted with
with wheat
wheat germ
germ protein
on
on
the
the
multiplication
multiplication
88
88
protein
and
and
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