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Efecto de la presion de homogeneizacion sobre las propiedades texturales del queso crema de soya

, : Efecto de la presion de homogeneizacion sobre las propiedades texturales del queso crema de soya. Alimentaria 37(313): 125-127

The effect of homogenization pressure, in the range 0 to 20 MPa, on the soy cream cheese textural properties, was studied by means of a simplest analysis of variance, with sandness, viscosity and firmness as dependent variables.


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Craig, G.B.; Hickey, W.A., 1967: Current status of the formal genetics of Aedes aegypti. This paper supplements a preceeding one by Coker, giving additional information from recent research on A. aegypti discussed under the following topics: mutants, linkage, sex, behavior, population, speciation.

Dallman, M.J.; McClure, R.C.; Brown, E.M., 1988: Histochemical study of normal and collapsed tracheas in dogs. Tracheas from 15 toy breed dogs with normal tracheas and 6 dogs with collapsed tracheas were examined histologically and histochemically. Tracheal cartilage was analyzed for chondroitin sulfate by means of alcian blue (CEC method) and for calcium...