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25 results on '"perfil sensorial"'

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1. Desorden de Integración Sensorial y Rendimiento escolar en educación primaria.

2. Sensory perception of coffee consumers as a function of different genotypes and extraction methods.

3. Analysis of quality of coffee subjected to semi-carbonic fermentation.

4. Physicochemical characteristics and textural properties of the casabe.

5. Patrones de procesamiento sensorial de adultos con dificultades de aprendizaje autorreferidas.

6. Sensory analysis of cacao liquor (Theobroma cacao L.) in cultivars with different origins grown in the Colombian tropics.

7. Efectos de dos métodos fermentativos en cacao (Theobroma cacao L.) trinitario, inducido con Rhizobium japonicum para disminuir cadmio.

8. Volatile and sensory characterization of white wines from three minority Portuguese grapevine varieties.

9. NATURAL RESOURCES WITH SWEETENER POWER: PHYTOCHEMISTRY AND ANTIOXIDANT CHARACTERISATION OF STEVIA REBAUDIANA (BERT.), SENSORIAL AND CENTESIMAL ANALYSES OF LEMON CAKE RECIPES WITH S. REBAUDIANA INCORPORATION.

10. Effect of the harvest season on phenolic composition and oenological parameters of grapes and wines cv. 'Touriga Nacional' (Vitis vinifera L.) produced under tropical semi-arid climate, in the state of Pernambuco, Brazil.

11. PERFIL SENSORIAL Y FISICOQUÍMICO DEL QUESO CHIHUAHUA CONSIDERANDO LAS PREFERENCIAS DEL CONSUMIDOR.

12. Sensory perception in the replacement of NaCl by MSG in fish burgers.

13. EFFECTS OF THE REARING SYSTEM AND GENDER ON THE PERFORMANCE, CARCASS TRAITS, AND INSTRUMENTAL AND SENSORY QUALITY OF MEAT FROM THE "CRIOLLO NEGRO DE LA COSTA ECUATORIANA" PIGS.

14. Comparación del perfil sensorial de la bebida de café (Coffea arabica L.) obtenido a partir de granos tostados por 2 métodos: tambor rotatorio y lecho fluidizado.

16. SENSORY IMPACT OF ALTERNATIVE AGEING TECHNOLOGY FOR THE PRODUCTION OF WINE BRANDIES.

17. CARACTERIZACIÓN FISICOQUÍMICA Y SENSORIAL DE Vanilla planifolia Jacks. ex Andrews CON DIFERENTES ESQUEMAS DE BENEFICIADO.

18. Estudio comparativo de la calidad de la canal y la carne de lechales de raza Churra Tensina y dos tipos ovinos comerciales amparados bajo marcas de calidad.

19. Orange-flavored soft drink with the addition of isolated whey protein.

20. The expression of a full-bodied red wine as a function of the characteristics of the glass utilized for the tasting.

21. Qualidade sensorial de néctares de maracujás BRS Ouro Vermelho produzidos em diferentes sistemas de cultivo.

22. Evaluation of sensory rancidity of corn chips from nixtamalized dry corn masa produced at commercial level in México.

23. Perfil sensorial de estudantes da primeira sêrie do ensino fundamental: análise e comparação com o desempenho escolar.

24. PARÂMETROS DE TEXTURA EM BARRAS DE CHOCOLATE AO LEITE.

25. Asociación entre el perfil sensorial, el funcionamiento de la relación cuidador-niño y el desarrollo psicomotor a los tres años de edad.

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