000			01761nam a2200253Ia 4500
001			IA_They are considered to be 2 factors (osmosis and age) with 2 levels each one in a design completely randomized with three repetitions by means of the ANOVA of the experimental design of significance level Ą=0.05, significant differences allowed to find in the factor year for the variables answer of calcium and ashes; in the osmosis factor was significant difference in raw fiber, raw protein, organic matter and calcium, in all that the interaction only we observe in calcium. In this work we found that the flour of prickly pear that was obtained with osmosis had improved performance, which does not have osmosis, has improved concentration of components and that the production of flour of prickly pear with mature stem if it increases the content of calcium. This product might be an option to be considered as complement alimentary
002			ESTUDIO QUiMICO PROXIMAL DE HARINA DE NOPAL (OPUNT
008			220117s xx 000 0 und d
010			_a185810
530			_aDisponible en PDF
650			_aAgricultural products _9149769
650			_aNopal _xAnálisis químico _9160291
650			_aNopal _xHarina _9160292
650		0	_aOpuntia ficus-indica _9153774
650		0	_aOpuntia ficus-indica _xChemical analysis _9160293
650		0	_aOpuntia ficus-indica _xFlour _9160294
650			_aProductos agrícolas _991896
700			_aEspejel Zaragoza, Alfredo, asesor _9163751
700			_aMorales Hernández, María Josefina, coaut. _9160295
700			_aSzymanski Duque, Rosa Guadalupe, dir. _9156969
700			_aVázquez Peña, Mario Alberto, asesor _9163752
942			_cTESIS M46 2015
999			_c185810 _d185810