Ingenio, 2023 El queso fresco constituye un alimento rico en nutrientes, además es considerado como un excelente complemento alimenticio. En Ecuador la producción de queso se realiza de manera artesanal lo cual implica insuficientes condiciones higiénico-sanitarias y
Reni Danilo Vinocunga Pillajo +2 more
doaj
Report from the commission to the Council on the out come of the consultations with Spain concerning certain cheeses under the EEC-Spain Agreement of 5 June 1970. Recommendation for regulation of the Council on the conclusion of the Agreement amending the Agreement of 5 June 1970 between the European Economic Community and Spain on certain cheeses [PDF]
, 1978 Negociaciones sobre lás condiciones de comercialización de ciertos tipos de queso bajo el mandato del Acuerdo Comercial España-CEE de ...
Commission of the European Communities
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QUESO: Containment data report [PDF]
, 1995 The OUESO event was detonated in hole U10bf of the Nevada Test Site as indicated in figure 1.1. The device had a depth-of-budal (DOB) of 216 m in the alluvium of Area 2, about 460 m above the Paleozoic and about 360 m above the standing water level, as shown in figures 1.2 and 1.3(l).
Stubbs, T., Heinle, R.
openaire +2 more sources
Phonetic and Lexical Crosslinguistic Influence in Early Spanish–Basque–English Trilinguals
Language Learning, Volume 74, Issue 2, Page 332-364, June 2024.Abstract A central question in multilingualism research is how multiple languages interact. Most studies have focused on first (L1) and second language (L2) effects on a third language (L3), but a small number of studies dedicated to the opposite transfer direction have suggested stronger L3 influence on L2 than on L1 in postpuberty learners.
Antje Stoehr +3 more
wiley +1 more source
Healthy Aging Update, August 1, 2006, Vol. 1, no. 5 [PDF]
, 2006 This bimonthly electronic newsletter will provide information and resources on nutrition and health promotion and disease prevention. The Healthy Aging Update is produced for informal and educational purposes only.
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Journal of Food Science, Volume 89, Issue 2, Page 748-772, February 2024.Abstract Edible coatings and films for food preservation are becoming more popular thanks to their environmentally friendly properties and active ingredient‐carrying ability. Their application can be effective in contrasting quality decay by limiting oxidation and deterioration of foods. Many reviews analyze the different compounds with which films and
Claudia Antonino +3 more
wiley +1 more source
EFECTO DE DOS NIVELES DE GRASA SOBRE LA VIDA ÚTIL SENSORIAL DEL QUESO CAMPESINO
Revista de la Facultad de Medicina Veterinaria y de Zootecnia, 2009 En este trabajo se determina y compara la vida útil sensorial del denominado queso campesino colombiano. Los resultados muestran que el nivel de grasa influye en la aceptabilidad y aumenta la vida útil sensorial debido, posiblemente, a que durante el ...
López N. C., Novoa C. F.
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Revista Mexicana de Ciencias Pecuarias, 2019 La preferencia de productos puede ser influenciada por valores humanos específicos y creencias individuales, entre otros factores. El propósito de la investigación fue identificar la influencia directa e indirecta de los valores humanos, mediados a ...
Carolina Illescas-Marín +5 more
doaj +1 more source
Propuesta para la planeación de la producción y distribución para la industria Belemita de lácteos Ibel propuesta aplicada [PDF]
, 2015 Este trabajo aplicativo se elabora en la Industria Belemita de Lácteos IBEL, empresa familiar ubicada en el municipio de Belén (Boyacá), cuya razón social es la producción, distribución y venta de queso Doble Crema y queso Pera.
Alonso Valencia, Norma Fernanda +1 more
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Requests in corner shop transactions in Ecuadorian Andean and coastal Spanish [PDF]
, 2008 Book synopsis: This collection of papers is designed to establish variational pragmatics. This new field is situated at the interface of pragmatics and dialectology and aims at systematically investigating the effect of macro-social pragmatic variation ...
Placencia, Maria Elena
core +1 more source