Zobrazeno 1 - 10 of 19 pro vyhledávání: '"Chanco cheese"'
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3
The rise and fall of Chanco cheese in Chile (1860-1930)
Autor: Lacoste, Pablo, Castro, Amalia, Jiménez, Diego, Soto, Natalia, Rendón, Bibiana, Briones, Félix
Publikováno v: Ciencia e investigación agraria, Volume: 42, Issue: 1, Pages: 85-96, Published: APR 2015
This paper studies the historical evolution of Chanco cheese during two very different time periods: 1860-1900 and 1900-1930. The former was characterized by a high presence of the aforementioned cheese in Chilean society, and the latter period encom
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od_______614::9b1b58d3d73ea07d4f05bae4bb861f60
http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202015000100009&lng=en&tlng=en
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4
Genesis and identity of Chanco cheese (Chile 1750-1860): A contribution to studies on Appellations of Origin in Latin America
Autor: Lacoste, Pablo, Jiménez, Diego, Soto, Natalia
Publikováno v: Ciencia e investigación agraria, Volume: 41, Issue: 3, Pages: 317-325, Published: DEC 2014
The origin of Chanco cheese in Chile, between 1750 and 1860, is discussed. The inventories of eight cheese factories from the 18th and 19th centuries as well as additional documentary sources from the time period are studied. Chanco cheese was a cook
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od_______614::7985db3bae02b5275d45a72c901609d1
http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202014000300004&lng=en&tlng=en
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5
The rise and fall of Chanco cheese in Chile (1860-1930)
Autor: Lacoste,Pablo, Castro,Amalia, Jiménez,Diego, Soto,Natalia, Rendón,Bibiana, Briones,Félix
Publikováno v: Ciencia e investigación agraria v.42 n.1 2015
SciELO Chile
CONICYT Chile
instacron:CONICYT
This paper studies the historical evolution of Chanco cheese during two very different time periods: 1860-1900 and 1900-1930. The former was characterized by a high presence of the aforementioned cheese in Chilean society, and the latter period encom
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cb6a7257f3e1f23fefdd1b49cc90f24c
https://doi.org/10.4067/s0718-16202015000100009
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6
Genesis and identity of Chanco cheese (Chile 1750-1860): A contribution to studies on Appellations of Origin in Latin America
Autor: Natalia Soto, Diego Jiménez, Pablo Lacoste
Publikováno v: Ciencia e investigación agraria v.41 n.3 2014
SciELO Chile
CONICYT Chile
instacron:CONICYT
The origin of Chanco cheese in Chile, between 1750 and 1860, is discussed. The inventories of eight cheese factories from the 18th and 19th centuries as well as additional documentary sources from the time period are studied. Chanco cheese was a cook
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::23f5ffe7733606f7fbec2d322982bae3
https://doi.org/10.4067/s0718-16202014000300004
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7
Texture of Chanco cheese: Projection of a sensory map based on multivariate analysis
Autor: Leiva, Javier, Figueroa, Heriberto
Publikováno v: Ciencia e investigación agraria, Volume: 37, Issue: 1, Pages: 85-91, Published: APR 2010
The aim of the study is to evaluate, by using sensory methods, Chanco cheese texture by means of quantitative descriptive analysis to project a sensory map based on multivariate analysis. Samples of Chanco cheese (two different commercial brands) wer
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od_______614::be0d9dc2ae709d287e2edd7466e0379c
http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202010000100008&lng=en&tlng=en
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8
Texture of Chanco cheese: Projection of a sensory map based on multivariate analysis
Autor: Leiva,Javier, Figueroa,Heriberto
Publikováno v: Ciencia e investigación agraria v.37 n.1 2010
SciELO Chile
CONICYT Chile
instacron:CONICYT
The aim of the study is to evaluate, by using sensory methods, Chanco cheese texture by means of quantitative descriptive analysis to project a sensory map based on multivariate analysis. Samples of Chanco cheese (two different commercial brands) wer
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::be0d9dc2ae709d287e2edd7466e0379c
http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202010000100008
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9
CARACTERIZACIÓN DE QUESO CHANCO ENRIQUECIDO CON SUERO LÁCTEO EN POLVO
Autor: Arteaga M, Margarita, Molina C, Luz Haydeé, Pinto C, Manuel, Brito C, Carmen
Publikováno v: Revista chilena de nutrición, Volume: 36, Issue: 1, Pages: 53-62, Published: MAR 2009
Se evaluó la influencia ejercida por el agregado de proteínas séricas, sobre los cambios bioquímicos ocurridos en la maduración del Chanco. Se plantearon cuatro tratamientos: TC (control), y TI, T2 y T3 con agregado de 2,4, 6% (m/m) de suero en
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od_______614::c55beb0ad165bde5d4662694dca38d89
http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182009000100006&lng=en&tlng=en
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10
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