Results 121 to 130 of about 492 (166)

Studies on the Ethyl Carbamate Content of Fermented Beverages and Foods: A Review. [PDF]

Foods
Simion V, Vişan VL, Dobrinoiu RV, Dănăilă-Guidea SM.   +3 more
europepmc   +1 more source

Knowledge, Attitudes, and Practices of Parents in the Use of Antibiotics: A Case Study in a Mexican Indigenous Community. [PDF]

Healthcare (Basel)
González-Villoria AM, García Quiroz AD, Osorio Guzmán EU, Suarez-Herrera JC, Abeldaño Zuñiga RA.   +4 more
europepmc   +1 more source

Current use of holy mushrooms of the genus <i>Psilocybe</i> in a Zapotec community in Oaxaca, Mexico. [PDF]

IMA Fungus
Haro-Luna MX, Ruan-Soto F, Ramírez-Cruz V, Amaya-Pérez J, Guzmán-Dávalos L.   +4 more
europepmc   +1 more source

"Mezcal", dijo el cónsul

, 2014
openaire   +2 more sources

Some of the next articles are maybe not open access.

Related searches:

Treatment of mezcal vinasses: A review

Journal of Biotechnology, 2012
Mexican distilleries produce near eight million liters of mezcal per year, and generate about 90 million liters of mezcal vinasses (MV). This acidic liquid waste is very aggressive to the environment because of its high content of toxic and recalcitrant organic matter. As a result, treatment is necessary before discharge to water bodies.
Hector Poggi-Varaldo, Noémi Rinderknecht-Seijas, Hector M Poggi‐Varaldo   +2 more
exaly   +3 more sources

Understanding the motives of consumers of mezcal in Mexico

British Food Journal, 2018
Purpose The purpose of this paper is to characterize the consumers of mezcal in México based on their motivations, identifying different groups of consumers and their demographic characteristics. Design/methodology/approach A questionnaire based on the Food Choice Questionnaire was applied to 310 consumers: 154 directly to mezcal consumers in three “
Angelica Espinoza-Ortega
exaly   +2 more sources

Making Mezcal in the Shadow of the Denomination of Origin

2015
exaly   +2 more sources

ChemInform Abstract: Treatment of Mezcal Vinasses

ChemInform, 2013
AbstractReview: 200 refs.
Vania Robles‐Gonzalez, Juvencio Galindez‐Mayer, Noemi Rinderknecht‐Seijas, Hector M. Poggi‐Varaldo   +3 more
openaire   +1 more source

Mezcal: When Culture and Consumption Collide

Proceedings of the International Association for Business and Society, 2020
Mezcal is a spirit distilled from the heart of the agave plant. It has been produced via traditional methods in Mexico for centuries, but recently has found popularity in the United States and other countries. The rise in demand for this artisanal product could greatly benefit the eight states in which it is legally distilled with an influx of capital ...
openaire   +1 more source