| 000 | 01237nam a2200217Ia 4500 | ||
|---|---|---|---|
| 001 | IA_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. | ||
| 002 | COMPARACION EN LA DETERMINACION DE CALCIO EN DIFER | ||
| 008 | 220117s xx 000 0 und d | ||
| 010 | _a186068 | ||
| 530 | _aDisponible en PDF | ||
| 650 |
_aCalcio _917330 |
||
| 650 |
_aCalcium _9161090 |
||
| 650 |
_aCheeses _xAnalysis _9148627 |
||
| 650 |
_aQuesos _xAnálisis _9148629 |
||
| 700 |
_aEsparza Torres, Félix, asesor _9163757 |
||
| 700 |
_aLópez Arellano, Irais Berenice, coaut. _9161091 |
||
| 700 |
_aRamírez Santiago, César, asesor _9163775 |
||
| 700 | 1 |
_aSantos Moreno, Armando _9147701 |
|
| 942 | _cTESIS C36 2015 | ||
| 999 |
_c186068 _d186068 |
||