Preliminary study of Solubilization of phosphates by bacteria
Alberto Ramos Cormenzana, V. Callao
págs. 237-242
Colorimetric method to determine the rancidity of oils and solid fats
Juan Oliver Verd, José María Suñé Arbussá
págs. 243-257
Influence of some emulsifiers in the digestive stress of fats
Pilar García de la Puerta López
págs. 259-270
Theoretical explanation of the colored reaction, the basis of the colorimetric determination of fat rancidity
Juan Oliver Verd
págs. 271-273
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