Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Rita M. Ávila de Hernández"'
Autor:
María V. Mujica de Soto, Marie T. González de Rangel, María Pérez de Camacaro, Rita M. Ávila de Hernández, Edwin A. Hernández Caraballo, Aracelis J. Giménez Machado
Publikováno v:
Revista Facultad Nacional de Agronomía Medellín, Vol 73, Iss 2, Pp 9189-9199 (2020)
Revista Facultad Nacional de Agronomía Medellín, Volume: 73, Issue: 2, Pages: 9189-9199, Published: AUG 2020
Revista Facultad Nacional de Agronomía Medellín, Volume: 73, Issue: 2, Pages: 9189-9199, Published: AUG 2020
A soursop leather was prepared, and its physicochemical and sensory properties were assessed. The preparation of the leather was carried out based on an experimental mix design. The combination of soursop pulp (79-100%), sugar (0-20%), and citric aci
Publikováno v:
Communications in Soil Science and Plant Analysis. 41:2491-2503
The aim of the present study was the estimation of reference concentration values for plantain (Musa AAB subgroup plantain cv. Harton) using the Compositional Nutrient Diagnosis system. Eighty-eight plants were sampled in 2000–2001 in commercial or
Autor:
Rita M. Ávila de Hernández, Francklin Rivas-Echeverria, Edwin A. Hernández-Caraballo, Tarcisio Capote-Luna
Publikováno v:
Talanta. 74:871-878
Radial basis neural networks (RBNNs) were developed and evaluated for discrimination of specimens of ‘aguardiente de Cocuy’, a spirituous beverage produced in the northwestern region of Venezuela. The beverage is distilled from the must of Agave
Publikováno v:
Analytical and bioanalytical chemistry. 381(3)
Evaluation of a generalized regression artificial neural network for extending cadmium’s working calibration range in graphite furnace atomic absorption spectrometry. (Hernández C., Edwin A.; Rivas E., Francklin I., Ávila G., Rita M.) Abstract Ab
Autor:
Rita M. Avila de Hernandez, María V. Mujica de Soto, Edwin A. Hernández Caraballo, Aracelis J. Giménez Machado, Marie T. González de Rangel, Maria Pérez de Camacaro
Publikováno v:
Revista Facultad Nacional de Agronomía Medellín, Vol 73, Iss 2, Pp 9189-9199 (2020)
A soursop leather was prepared, and its physicochemical and sensory properties were assessed. The preparation of the leather was carried out based on an experimental mix design. The combination of soursop pulp (79-100%), sugar (0-20%), and citric aci
Externí odkaz:
https://doaj.org/article/50414e2eabd745d09043612203a67727