Please use this identifier to cite or link to this item:
http://repositorio.ugto.mx/handle/20.500.12059/6201
Full metadata record
DC Field | Value | Language |
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dc.rights.license | https://creativecommons.org/licenses/by-sa/4.0 | es_MX |
dc.creator | SALVADOR GONZALEZ PALOMARES | es_MX |
dc.date.accessioned | 2022-05-19T04:07:59Z | - |
dc.date.available | 2022-05-19T04:07:59Z | - |
dc.date.issued | 2009-07 | - |
dc.identifier.uri | http://repositorio.ugto.mx/handle/20.500.12059/6201 | - |
dc.description.abstract | El objetivo del proyecto fue evaluar la estabilidad físico-química de pH, acidez, vitamina C y la calidad microbiológica y sensorial durante doce meses de almacenamiento de un licor de tamarindo. No hubo diferencia significativa (p<0.05) en las mediciones. El producto tuvo una vida de anaquel de doce meses. | es_MX |
dc.language.iso | spa | es_MX |
dc.publisher | Universidad de Guanajuato | es_MX |
dc.relation | http://www.naturalezaytecnologia.com/index.php/nyt/article/view/114 | - |
dc.rights | info:eu-repo/semantics/openAccess | es_MX |
dc.source | Revista Enlace Químico, Vol. 2, Núm. 5, Julio 2009 | es_MX |
dc.title | Elaboración de licor de tamarindo (Tamarindus indica L.): análisis físico-químico, microbiológico y sensorial | es_MX |
dc.title.alternative | Elaboration of tamarind liquor (Tamarindus indica L.): physicochemical, microbiological, sensory analysis | en |
dc.type | info:eu-repo/semantics/article | es_MX |
dc.creator.id | info:eu-repo/dai/mx/cvu/224348 | es_MX |
dc.subject.cti | info:eu-repo/classification/cti/2 | es_MX |
dc.subject.keywords | Calidad físico-química | es_MX |
dc.subject.keywords | Microbiológica y sensorial | es_MX |
dc.subject.keywords | Licor de tamarindo | es_MX |
dc.subject.keywords | Physico-chemical | en |
dc.subject.keywords | Microbiological and sensory quality | en |
dc.subject.keywords | Liquor of tamarind | en |
dc.type.version | info:eu-repo/semantics/publishedVersion | - |
dc.creator.two | ALEJANDRO HERNANDEZ ESTRADA | es_MX |
dc.creator.three | Luis Humberto Rivera Cambero | es_MX |
dc.creator.four | Juan Miguel López-Domínguez | es_MX |
dc.creator.idtwo | info:eu-repo/dai/mx/cvu/173267 | es_MX |
dc.creator.idthree | info:eu-repo/dai/mx/orcid/0000-0003-0593-4171 | es_MX |
dc.description.abstractEnglish | The objective of the project was to evaluate the physico-chemical stability of pH, acidity, vitamin C, and the microbiological and sensory quality during twelve months of storage of a liquor of tamarind. Was no significant difference (p<0.05) in the measurements. The product has a shelf life of twelve months. | en |
Appears in Collections: | Revista Naturaleza y Tecnología |
Files in This Item:
File | Description | Size | Format | |
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5_Elaboración de licor de tamarindo.pdf | 358.55 kB | Adobe PDF | View/Open |
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