Zobrazeno 1 - 10
of 32
pro vyhledávání: '"Sotelo Díaz, Luz Indira"'
Autor:
Ángel-Rendón, Sara Victoria a, Filomena-Ambrosio, Annamaria b, Cordon-Díaz, Sussy d, Benítez-Sastoque, Edgar Ricardo c, Sotelo-Díaz, Luz Indira b, ∗
Publikováno v:
In International Journal of Gastronomy and Food Science October 2019 17
Akademický článek
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Autor:
Cabrera-Trujillo, María Alejandra a, Filomena-Ambrosio, Annamaria b, c, Quintanilla-Carvajal, María Ximena c, Sotelo-Díaz, Luz Indira b, c, ⁎
Publikováno v:
In International Journal of Gastronomy and Food Science October 2018 13:58-64
Autor:
Katherine Sofia, Torrez-Ortiz1 (AUTHOR), Sotelo-Díaz, Luz Indira2 (AUTHOR), Caez-Ramírez, Gabriela R1 (AUTHOR) gabriela.caez@unisabana.edu.co
Publikováno v:
International Journal of Food Properties. 2022, Vol. 25 Issue 1, p2627-2660. 34p.
Akademický článek
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Autor:
Moreno-Fergusson, María Elisa, Caez-Ramírez, Gabriela Rabe, Sotelo-Díaz, Luz Indira, Sánchez-Herrera, Beatriz
Publikováno v:
International Journal of Environmental Research & Public Health; Sep2023, Vol. 20 Issue 18, p6763, 22p
Publikováno v:
DYNA, Volume: 86, Issue: 208, Pages: 46-52, Published: MAR 2019
The aim of this investigation was to develop a predictive model of microorganism mesophiles in processed meat products during storage under fluctuating temperatures between 1°C to 7°C to establish the shelf removal date of the products based on mes
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______618::a212f0158c09ecd778b32f88e58e7ffc
http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0012-73532019000100046&lng=en&tlng=en
http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0012-73532019000100046&lng=en&tlng=en
Autor:
Cabrera-Trujillo, María Alejandra1 maria.cabrera1@unisabana.edu.co, Sotelo-Díaz, Luz Indira2 indira.sotelo@unisabana.edu.co, Quintanilla-Carvajal, María Ximena1 maria.quintanilla1@unisabana.edu.co
Publikováno v:
Dyna. Dec2016, Vol. 83 Issue 199, p63-68. 6p.
Autor:
Moreno, F.L., Quintanilla Carvajal, María Ximena, Sotelo Díaz, Luz Indira, Osorio, C., Raventós, M., Hernández Yáñez, Eduard, Ruiz Pardo, Ruth Yolanda
Publikováno v:
Repositorio Universidad de la Sabana
Universidad de la Sabana
instacron:Universidad de la Sabana
Universidad de la Sabana
instacron:Universidad de la Sabana
8 páginas Coffee extract was freeze-concentrated through block and falling-film techniques. Solute retention and concentration efficiency were determined after one stage of these processes. Ice morphology was characterized through image analysis. Pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::108eed833dfa4fa636fdaa156bef3e5d
https://www.semanticscholar.org/paper/Volatile-compounds,-sensory-quality-and-ice-in-and-Moreno-Quintanilla-Carvajal/b881bb057c050175bc29b7d787927bf33b089124
https://www.semanticscholar.org/paper/Volatile-compounds,-sensory-quality-and-ice-in-and-Moreno-Quintanilla-Carvajal/b881bb057c050175bc29b7d787927bf33b089124