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Recinto Universitario de Mayagüez, Call Box 9000 Mayagüez, PR 00681(787) 832-4040 ext. 3810, 2151, 2155library@uprm.edu
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Evaluación microbiológica de la carne de res de Puerto Rico bajo dos formas de empaque 

Rodríguez-Soto, Yadira (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 ...

Avalúo microbiológico de peligros y comparación de la carne molida de venta al detal de procesadores locales de Puerto Rico y los importados de Estados Unidos 

Arroyo-Llantín, Norman N. (2008)
Foodborne diseases are a threat to public health. The presence of bacteria such as Escherichia coli O157:H7 and Staphylococcus aureus in ground beef are a major concern in retail establishments. In this study a microbiological ...

Determinación del perfil microbiológico de la almeja (Lucina pectinata Gmelin, 1791), del ostión de mangle (Crassostrea rhizophorae guilding, 1828) y las aguas de extracción de bivalvos de la zona suroeste de Puerto Rico 

Fontánez-Barris, Yaritza (2005)
The microbiological profile of the clam, the mangrove oyster, and their harvesting waters in the southwestern zone of Puerto Rico, was determined by the analysis of fecal coliforms, Salmonella spp., Vibrio spp., and total ...

Incidencia de Escherichia coli serotipo O157:H7 en carne proveniente de ganado bovino de mataderos de Puerto Rico 

Oquendo-Rodríguez, Melissa M. (2006)
The main objective of this investigation was to evaluate the incidence of Escherichia coli O157:H7 in cattle during the slaughter process in Puerto Rico. The slaughter houses visited were located in Mayagüez, Arecibo and ...

Modified atmosphere packaging of green-shelled common beans (Phaseolus Vulgaris L.) 

Pandya, Nalini (2006)
The objective of this research was to develop a modified atmosphere packaging (MAP) system for green-shelled common beans (Phaseolus vulgaris L., cv. Morales), which are locally grown in Puerto Rico, in order to increase ...

Determinación y cuantificación de metales en agua potable y agua embotellada disponibles en Puerto Rico 

Florián-Algarín, Miguel Á. (2009)
Mediante el uso de la técnica de Inductively Coupled Plasma – Mass Spectrometry (ICPMS) y siguiendo el Método 200.8. de la Environmental Protection Agency (EPA) se determinó y cuantificó la presencia de aluminio, cobre, ...

Efectividad de diferentes tratamientos desinfectantes sobre Salmonella Typhimurium y la probabilidad de infiltración en tomates hidropónicos durante operaciones de lavado 

Alemany-De Jesús, Maribel (2009)
The consumption of fruits and vegetables has increased over the past decades due to several reasons including: change in consumption patterns, healthy lifestyles and increased availability through the year. Today we ...

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 

González-Soto, Lisandy (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), ...

Efecto de los parámetros de procesamiento sobre la producción de compuestos volátiles de la cerveza: caracterización mediante la técnica de microextracción en fase sólida (SPME) y cromatografía de gas acoplada a espectrometría de masas (GS-MS) 

Charry-Parra, Gustavo (2009)
We validated a technique for characterization of volatile compounds in beer using solid phase micro-extraction and gas chromatograph coupled to a mass spectrometer and a flame ionization detector. An exposure time of 45 ...

Empaque de ñame (Dioscorea rotundata) bajo condiciones de atmósfera modificada 

Sarmiento-Rondón, María T. (2009)
Whole yam (D. rotundata) tubers were packed under the following combinations of modified atmosphere: (1) 10% CO2 & 2% O2, (2) 5% CO2 & 2% O2, (3) 10% CO2 & 80% O2 y (4) 6% CO2 & 70% O2. N2 was used to complete the balance. ...
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AuthorAcevedo-Salinas, Maribel (1)Acosta-Guerra, Ladys O. (1)Alemany-De Jesús, Maribel (1)Arroyo-Llantín, Norman N. (1)Avilés-Vale, Samara L. (1)Bueno-Pérez, Sandra M. (1)Cabarcas-Núñez, Oscar E. (1)Cerna-Castro, Ríchard A. (1)Charry-Parra, Gustavo (1)Deza-Durand, Karla M. (1)... View MoreAdvisorHarper, Carol (6)Negrón, Edna (6)Orellana-Feliciano, Lynette E. (4)Chaparro, Mildred (3)Pérez-Muñoz, Fernando (3)Kubaryk, John M. (2)Latorre-Acevedo, José R. (2)Ponce de León-González, Leyda (2)Cianzio, Danilo (1)de Jesús-Echevarría, Maritza (1)... View MoreKeywordsPuerto Rico (5)Carne de res (2)Cerveza (2)Citrus sinensis (2)Escherichia coli (2)Fermentación (2)Ganado (2)Microextracción (2)Pasteurización (2)Patógenos (2)... View MoreSubject HeadingCommon bean--Packing (2)Beef--Puerto Rico (1)Beef--Quality (1)Beef--Quality--Health aspects (1)Beef--Quality--Health aspects--Puerto Rico (1)Beef. (1)Chicken--atcheries--Puerto Rico (1)Chicken--Eggs--Incubation (1)Citrus fruits--Composition (1)Citrus fruits--Puerto Rico (1)... View MoreTypeThesis (37)Date2006 (13)2009 (8)2005 (7)2007 (4)2004 (3)2008 (2)DepartmentDepartment of Food Science and Technology (37)Program
Food Science and Technology Program (37)
CollectionTheses & Dissertations (37)

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