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Evaluación microbiológica de la carne de res de Puerto Rico bajo dos formas de empaque
(2007)
The microbiological profile of the muscle Longissimus dorsi from six bovine of local production was evaluated under two packaging conditions (vacuum packaging and commercial packaging). Samples were packed at refrigeration ...
Verificación de la efectividad del programa de limpieza y desinfección en establecimientos de venta al detalle y delicatessen realizando pruebas microbiológicas y de bioluminiscencia de ATP
(2008)
Effectiveness of the cleaning and sanitation procedures was verified in seven supermarkets and five bakeries in Mayagüez, Rincón and Hormigueros towns. Microbiological tests performed included aerobic plate count (APC), ...
Utilización de parámetros de calidad de jugo para determinar tiempo óptimo de cosecha en variedades de naranjas ‘Hamlin’ y ‘Rhode Red Valencia’
(2009)
Optimum time of harvest of oranges (Citrus sinensis [L.] Osbeck) varies depending on variety and environmental conditions. Physicochemical qualities of the fruit and juice are related to fruit maturation. A study was ...
Physical - chemical analysis of selected quenepa (Melicoccus bijugatus Jacq) varieties
(2006)
Tropical fruits are desired by international markets, especially by those markets in which Latin people predominate. In Puerto Rico, there are diverse varieties of quenepa (Melicoccus bijugatus Jacq.), which present different ...
Evaluación del uso combinado de membrana y preservativo para mejorar la calidad de un cordial de parcha (Passiflora edulis variedad flavicarpa)
(2006)
The objective of this investigation was to use an ultrafiltration system in combination with the addition of sodium metabisulfite to try to solve the problems that the passion fruit schnapps presented. The effect of these ...
Caracterización de vinos de piña (variedad española roja) pasteurizados y sin pasteurizar elaborados con diferentes cepas de Saccharomyces cerevisiae.
(2006)
An important characteristic of wines is their acidity, as it could influence the final properties of the product. Some of these characteristics are: conservation, stability, influence on organoleptic properties and foam ...