01196nam a2200205Ia 4500001054400000002005100544008003700595010001100632530002200643650002000665650002000685650003200705650003300737700004500770700005400815700004800869700003500917942001900952999001900971IA_This paper aims to analyze the calcium content in different types of cheese, using two different techniques: gravimetry by calcination and volumes by titling, the latter is a proposed method performs faster, hoping to get similar results by official method, and this method can replace the proposed officer. In addition to developing a manual for calcium determination in different types of cheeses using the above methods. Finally, the results were analyzed statistically by the Tukey test to verify that both methods gave similar results.COMPARACION EN LA DETERMINACION DE CALCIO EN DIFER220117s    xx            000 0 und d  a186068  aDisponible en PDF  aCalcio  917330  aCalcium9161090  aCheesesxAnalysis  9148627  aQuesosxAnálisis  9148629  aEsparza Torres, Félix, asesor 9163757  aLópez Arellano, Irais Berenice, coaut. 9161091  aRamírez Santiago, César, asesor91637751 aSantos Moreno, Armando9147701  cTESIS C36 2015  c186068d186068