Search Results - ((((brote OR slost) OR (plot OR (lotee OR olotee))) OR (lot OR brote)) OR (more OR olor))*

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    Raw Ingredients for Marine Aquaculture Fish by G., Cuzon, G., Gaxiola, Garcia, T., Sanchez, A.

    Published 2019
    “…Raw ingredients, apparently routine topic and a risk for a recycling of data, are in realitybecoming more and more important. It brings many additional constraints to the formulator.Just because consumers protection against dioxine, BSE, immunostimulants, or projectionto 2010 concerning fishmeal utilization in aquaculture, will lead to eliminate some productsor to replace others. …”
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    Article
  3. 183

    Better Defining Nutritional Requirements of Fish and the Nutritive Value of Feed Ingredients: Lessons from Integration of Experimental Data from a Wide Variety of Sources by P. Bureau, Dominique

    Published 2011
    “…Finally, nutritional models and data integration and analysis systems should be developed and widely used to more effectively compile, analyze, interpret and valorize information generated by aquaculture nutrition research efforts carried out around the world.…”
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    Article
  4. 184

    Evaluación y comparación de recubrimientos comestibles a base de mucílagos, quitosán y pululano en la calidad y vida de anaquel de la piña fresca cortada. by Treviño Garza, Mayra Zulema

    Published 2016
    “…El análisis sensorial demostró que los RCs capa por capa ayudaron a preservar (P <0.05) los parámetros de calidad sensorial (color, olor, sabor, textura y aceptación general). En conclusión, los RCs capa por capa a base de QPU, QML, QMN y QMS mejoraron la calidad e incrementaron la vida de anaquel de la piña fresca cortada de 12 (control) a 18 (frutas tratadas) días.…”
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    Tesis
  5. 185

    Evaluación y comparación de recubrimientos comestibles a base de mucílagos, quitosán y pululano en la calidad y vida de anaquel de la piña fresca cortada. by Treviño Garza, Mayra Zulema

    Published 2016
    “…El análisis sensorial demostró que los RCs capa por capa ayudaron a preservar (P <0.05) los parámetros de calidad sensorial (color, olor, sabor, textura y aceptación general). En conclusión, los RCs capa por capa a base de QPU, QML, QMN y QMS mejoraron la calidad e incrementaron la vida de anaquel de la piña fresca cortada de 12 (control) a 18 (frutas tratadas) días.…”
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    Tesis
  6. 186

    Control de la Composición Química y Atributos de Calidad de Camarones Cultivados by Ezquerra-Brauer, J.M., Bringas-Alvarado, L., Burgos-Hernández, A., Rouzaud-Sández, O.

    Published 2019
    “…calidad nutricional, además del sabor, olor, color y firmeza. En las granjas acuícolas se pueden controlaralgunos factores ambientales y dietarios. …”
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    Article
  7. 187

    PREVALENCIA DE VAGINOSIS BACTERIANA EN UNA CLÍNICA UNIVERSITARIA by Flores Escamilla, Rosalinda, Martínez Villarreal, Rebeca Thelma, Llaca Díaz, Jorge Martín

    Published 2003
    “…La secreción vaginal en las mujeres con vaginosisbacteriana, el 65% (26/40) presentaron un flujo color gris, un 20% (8/40) de color blanco, en un10% (4/40) flujo verdoso y de color amarillo en el 5% (2/40).El olor desagradable de la secreción enmujeres se presentó en el 87.5% (35/40). …”
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    Ligand effects on the optical and chiroptical properties of the thiolated Au18cluster by Tlahuice Flores, Alfredo

    Published 2016
    “…A further comparison of the CD and UV spectra displayed by the Au18 cluster protected by chiral and achiral ligands attests that more intense profiles are featured by ligands including phenyl rings and/or oxygen atoms such that the Au18 cluster protected by either achiral metamercaptobenzoic acid (m-MBA) or achiral SPh ligands displays more intense UV and CD signals. …”
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  13. 193
  14. 194

    Beta Phase Formation of Polypropylene with Bentonite Filler by Lozano, Tomás, Morales, Ana Beatriz, Lafleur, Pierre G., Cerino Córdova, Felipe de Jesús, Laria, Julio, Salas, Homero, Barragán, Rodolfo, Pichardo, Roberto

    Published 2012
    “…Although at 10010 of modified bentonitc the dispcrsion is worse than in 5%. at 10% there are more nucleating siles for beta pbase formation and consequently more beta contento However. as concentration ofilie filler increases to 25%. the nucleating sites also increase but its dispersion into the compound becomes worse which strongIy decreases the beta pbase fonnation.…”
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    Diversidad de especies arbóreas y arbustivas en áreas con distinto historial antropogénico en el matorral espinoso tamaulipeco by Alanís Rodríguez, Eduardo

    Published 2006
    “…Methods include a combination of plot sampling and structural sampling. Species diversity was evaluated using Shannon & Weiner’s and Simpson’s relative abundance and species richness from Margalef and Menhinick. …”
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  18. 198

    Diversidad de especies arbóreas y arbustivas en áreas con distinto historial antropogénico en el matorral espinoso tamaulipeco by Alanís Rodríguez, Eduardo

    Published 2006
    “…Methods include a combination of plot sampling and structural sampling. Species diversity was evaluated using Shannon & Weiner’s and Simpson’s relative abundance and species richness from Margalef and Menhinick. …”
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    Tesis
  19. 199

    Análisis de la familia Pezizaceae (Pezizales: Ascomycota) en México by Medel, Rosario, Castillo, Ranulfo, Marmolejo Monsiváis, José Guadalupe, Baeza, Yajaira

    Published 2013
    “…The species are distributed in 15 states, being Distrito Federal with more records. We found 6 vegetation types with records of this family, from which the mixed forest has more species (20). …”
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  20. 200

    Inoculación al estrés y atención plena para la reducción del estrés en músicos universitarios. Estudio comparativo. by Ayala Hernández, Pedro Jorge

    Published 2017
    “…It is suggested the realization of more studies of this kind with a higher number of participants, to obtain more data that can help to quantify both strategies' efficiency.…”
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    Tesis

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