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Evaluación de las propiedades mecánico-sensoriales de productos tipo gel a partir de sábila (Aloe vera) y chocolate [En línea] por Wendy Rodríguez Rodríguez. by

Rodríguez Rodríguez, Wendy

Material type:

Text; Format: electronic

Publication details: Chapingo, Méx. : El autor, 2018

Dissertation note: Tesis (Ing. Agroindustrial ) -- UACH. Departamento de Ingeniería Agroindustrial

Online resources:

Teclea aquí

Availability: Items available for reference: Biblioteca Central: Excluido de préstamo (1)Call number: Tesis.

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Food flavors : Chemical, sensory and technological properties / por Henryk Jelen. by

Jelen, Henryk

Series: Chemical and functional properties of food components series | Chemical and functional properties of food components series (CRC Press)

Material type:

Text

Publication details: Boca Raton Fl. : CRC Press, 2012

Availability: Items available for loan: Biblioteca Central (2)Call number: 664 F68, ...

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El sabor en familia : antología de conservación de alimentos /compilado por Roberto Ambrocio Hernández, Mariana Escamilla Becerril y María de la Luz González Arroyo by

Ambrocio Hernández, Roberto [, comp.]
Escamilla Becerril, Mariana [, comp.]
González Arroyo, María de la Luz [, comp.]

Series: Biblioteca Mexiquense del Bicentenario | Biblioteca Mexiquense del Bicentenario

Material type:

Text; Literary form: Not fiction

Publication details: Toluca, Estado de Méx. : Sistema para el Desarrollo Integral de la Familia del Estado de México, 2007

Availability: Items available for loan: Biblioteca Central (1)Call number: 641.4 S13.

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Evaluación sensorial de productos agroalimentarios /por Arturo Hernández Montes by

Hernández Montes, Arturo

Material type:

Text; Literary form: Not fiction

Publication details: Chapingo, Méx. : UACH, 2007

Availability: Items available for loan: Biblioteca Central (2)Call number: 641.33 H43, ...

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La evaluación sensorial de los alimentos en la teoría y la práctica /por Antonio Anzaldúa-Morales by

Anzaldua-Morales, Antonio

Material type:

Text; Literary form: Not fiction

Publication details: Zaragoza, Esp. : Acribia, 2005

Availability: Items available for loan: Biblioteca Central (2)Call number: 664.07 A98, ...

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Cambios en color, sabor y contenido de mucílago del nopal verdura(Opuntia ficus-indica), al aplicarle tequesquite (Na2CO3,NaHCO3.2H2O) durante el escalde / /por Saúl George Robles. by

George Robles, Saúl

Material type:

Text; Literary form: Not fiction

Publication details: Chapingo, Méx. : El autor, 2004

Dissertation note: Tesis (Ing. Agroindustrial) -- UACH. Departamento de Ingeniería Agroindustrial

Online resources:

Finding aid Teclea aquí

Availability: Items available for loan: Biblioteca Central (3)Call number: Tesis, ... Biblioteca Digital (1).

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Fenaroli's handbook of flavor ingredients /by George A. Burdock by

Burdock, George A

Edition: 4ed.

Material type:

Text; Literary form: Not fiction

Publication details: Boca Raton : CRC Press, 2002

Availability: Items available for loan: Biblioteca Central (1)Call number: 641.47 B8 2002.

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Introducción al Análisis Sensorial de los Alimentos / por J. Sancho, E. Bota y J. J. de Castro by

Sancho, J

Material type:

Text; Format: print ; Literary form: Not fiction

Publication details: México : Alfa-Omega Grupo Editores, 2002

Availability: Items available for loan: Ingenieria Agroindustrial (1)Call number: 664.07 S3.

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Food flavors, ingredients and composition : proceedings of the 7th International Flavor Conference ... by

Charalambous, George
International Flavor Conference (7 : 1992 : Pythagorion, Samos, Greece)

Series: Developments in food science ; ; 32 | Developments in food science ; ; 32

Material type:

Text; Literary form: Not fiction

Publication details: Amsterdam : Elsevier, 1993

Availability: Items available for loan: Biblioteca Central (1)Call number: 641.1 C5.

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10.

Evaluación sensorial de los alimentos ; métodos analíticos by

Pedrero F., Daniel L
Pangborn, Rose Marie

Material type:

Text; Literary form: Not fiction

Publication details: México, D.F. : Alhambra Mexicana, 1989

Availability: Items available for loan: Biblioteca Central (1)Call number: 641.1 P43.

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11.

El sabor como factor de calidad de la leche by

Casado Cimiano, Pedro
García Alvarez, Juan A

Series: Hojas divulgadoras ; ; 3/85 | Hojas divulgadoras ; ; 3/85

Material type:

Text; Literary form: Not fiction

Publication details: Madrid : MInisterio de Agricultura, Pesca y Alimentación, 1985

Availability: Items available for loan: Biblioteca Central (2)Call number: Folleto 9350, ...

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12.

Sensory Evaluation of Food, Theory and Practice / by Gisela Jellinek by

Jellined, Gisela

Material type:

Text; Format: print ; Literary form: Not fiction

Publication details: Chichester England, Ellis Horwood 1985

Availability: Items available for loan: Ingenieria Agroindustrial (2)Call number: 664.07 J4, ...

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13.

Evaluación Sensorial de los Alimentos / por Andrea C. Mackey by

Mackey, Andrea C

Material type:

Text; Format: print ; Literary form: Not fiction

Publication details: San Felipe- Venezuela, CIEPE 1984

Availability: Items available for loan: Ingenieria Agroindustrial (2)Call number: 664.07 M3, ...

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14.

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Colloque International sur les Arômes Alimentaires [trabajos] / coordinado por J. Adda y H. Richard by

Colloque International sur les Arômes Alimentaires ( 1982 : Paris)
Adda, Josette [, coord.]
Richard, Henri [, coord.]
International Symposium on Food Flavors ( 1982 : Paris)

Material type:

Text; Literary form: Not fiction

Publication details: Paris : Technique et Documentation - Lavoisier, c1983

Availability: Items available for loan: Biblioteca Central (1)Call number: 641 C69.

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15.

Food flavours by

Morton, Ian Douglas [ed.]

Series: Development in food science ; ; 3A | Development in food science ; ; 3A

Material type:

Text; Literary form: Not fiction

Publication details: Amsterdam : Elsevier, 1982

Availability: Items available for loan: Biblioteca Central (1)Call number: 641.1 M67.

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16.

Source book of flavors by

Heath, Henry B

Series: AVI sourcebook and handbook series ; ; 2 | AVI sourcebook and handbook series ; ; 2

Material type:

Text; Literary form: Not fiction

Publication details: Westport, Conn. : AVI, 1981

Availability: Items available for loan: Biblioteca Central (1)Call number: 664.5 H4.

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17.

Plant pigments, flavors and textures ; the chemistry and biochemistry of selected compounds by

Eskin, Neason Akivah Michael

Series: Food science and technology | Food science and technology

Material type:

Text; Literary form: Not fiction

Publication details: New York : Academic Press, 1979

Availability: Items available for loan: Biblioteca Central (1)Call number: 641.1 E82.

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18.

Flavor technology : profiles, products, application by

Heath, Henry B

Material type:

Text; Literary form: Not fiction

Publication details: Westport, Conn. : AVI, 1978

Availability: Items available for loan: Biblioteca Central (1)Call number: 641.338 H4.

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19.

Flavor of foods and beverages; chemistry and technology by

Charalambous, George [ed.]
Inglett, George E

Series: Academic press rapid manuscript reproduction | Academic press rapid manuscript reproduction

Material type:

Text; Literary form: Not fiction

Publication details: New York. : Academic Press, 1978

Availability: Items available for loan: Biblioteca Central (1)Call number: 664 C44.

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20.

Phenolic, sulfur, and nitrogen compounds in food flavors by

Charalambous, George [ed.]

Series: ACS symposium series ; ; 26 | ACS symposium series ; ; 26

Material type:

Text; Literary form: Not fiction

Publication details: Washington : American Chemical Society, 1976

Availability: Items available for loan: Biblioteca Central (1)Call number: 543.1083 C4.

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21.

Volatile compounds in food by

Van Straten, S [ed.]

Edition: 4 ed.

Material type:

Text; Literary form: Not fiction

Publication details: Zeist : The Netherlands, Central Institute for Nutrition and Food Research, 1974

Availability: Items available for loan: Biblioteca Central (6)Call number: 641.1 V35 1977, ...

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Your search returned 21 results.