Browsing by Subject "Calidad de los alimentos||food quality||qualidade do alimento||qualité des aliments"
Now showing items 1-3 of 3
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Chemistry of Brazilian green coffee and the quality of the beverage, 7: Total carbonyls, activity of polyphenol oxidase, and hydroperoxides
(Instituto Interamericano de Cooperación para la Agricultura (IICA), 1976-04)Carbonilos totais e hidroperóxidos foram determinados no óleo de café verde classificados quanto a qualidade da bebida em Mole e Rio. Os carbonilos totais decrescem com o armazenamento e é maior no café Mole. Nao foram ... -
Correlación entre los principales componentes del rendimiento y la calidad de fibra en tres variedades comerciales de algodón (Gossypium hirsutum L.)
(Instituto Interamericano de Cooperación para la Agricultura (IICA), 1980-07)Commercial plots were planted ont in cotton (Gossypium hirsutum L) during the first half of 1978, varieties nsed included: Del Cerro, Acala 151770 and Stroman 254. A positive and significant correlation was found to exist ... -
Some physical aspects of Brazilian green coffee beans and the quality of the beverage
(Instituto Interamericano de Cooperación para la Agricultura (IICA), 1976-01)Green coffee samples classified as Soft (mild taste) and Rio (phenolic or medicinal taste) with respect to the quality of the beverage were subjected to physical analysis. Electron scanning microscopy and light microscopy ...