✦ LIBER ✦

Chemical and Microbiological Studies on “Duke de Leche” a Typical Argentine Confectionery Product

✍ Scribed by ALBERTO FERRAMONDO; JORGE CHIRIFE; JOSÉ L. PARADA; SUSANA VIGO

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Thermal Conductivity and Heat Capacity o

✍ Hough, Guillermo; Moro, Osvaldo; Luna, Julio 📂 Article 📅 1986 🏛 American Dairy Science Association 🌐 English ⚖ 355 KB

Total Solids and Density Measurements of

✍ Moro, Osvaldo; Hough, Guillermo 📂 Article 📅 1985 🏛 American Dairy Science Association 🌐 English ⚖ 327 KB

Sensory and Objective Measurement of San

✍ Hough, Guillermo; Martinez, Edgardo; Contarini, Adriana 📂 Article 📅 1990 🏛 American Dairy Science Association 🌐 English ⚖ 945 KB

The Effect of pH and Temperature on the

✍ Rovedo, Clara O.; Viollaz, Pascual E.; Suarez, Constantino 📂 Article 📅 1991 🏛 American Dairy Science Association 🌐 English ⚖ 474 KB

Effect of pork lard content on the chemi

✍ Stefano Bovolenta; Daria Boscolo; Simonetta Dovier; Micaela Morgante; Adolfo Pal 📂 Article 📅 2008 🏛 Elsevier Science 🌐 English ⚖ 248 KB

Synthesis, Activity, and Molecular Model

✍ de la Fuente, Jesús Ángel; Manzanaro, Sonia; Martín, María Jesús; de Quesada, Te 📂 Article 📅 2003 🏛 American Chemical Society 🌐 English ⚖ 492 KB