{"id":119185,"date":"2022-09-29T13:29:20","date_gmt":"2022-09-29T13:29:20","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/estudio-fisico-quimico-del-queso-de-cabrales-a-lo-largo-de-la-maduracion-influencia-de-la-congelacion-de-cuajadas\/"},"modified":"2022-09-29T13:29:20","modified_gmt":"2022-09-29T13:29:20","slug":"estudio-fisico-quimico-del-queso-de-cabrales-a-lo-largo-de-la-maduracion-influencia-de-la-congelacion-de-cuajadas","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/quimica\/estudio-fisico-quimico-del-queso-de-cabrales-a-lo-largo-de-la-maduracion-influencia-de-la-congelacion-de-cuajadas\/","title":{"rendered":"Estudio fisico-quimico del queso de cabrales a lo largo de la maduracion. influencia de la congelacion de cuajadas."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Leocadio Alonso Lopez <\/strong><\/h2>\n<p>El presente trabajo analiza de forma exhaustiva los componentes del queso de cabrales. Contenido en lactosa en elementos minerales  en fracciones nitrogenadas y en grasas. Asimismo se estudia la variacion de estos contenidos a lo largo del proceso de maduracion. El trabajo se ha realizado con competencia y seriedad y se utilizan  ademas  las mas importantes tecnicas de analisis. Se han realizado tambien estudios de las propiedades organolepticas del queso de cabrales asi como los efectos de la congelacion de cuajadas  de gran interes debido a la estacionalidad de este tipo de queso.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Estudio fisico-quimico del queso de cabrales a lo largo de la maduracion. influencia de la congelacion de cuajadas.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Estudio fisico-quimico del queso de cabrales a lo largo de la maduracion. influencia de la congelacion de cuajadas. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Leocadio Alonso Lopez <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Complutense de Madrid<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/1985<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3>Direcci\u00f3n y tribunal<\/h3>\n<ul>\n<li><strong>Director de la tesis<\/strong>\n<ul>\n<li>Manuela Ju\u00e1rez Iglesias<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Angel Martin-municio Aguado <\/li>\n<li>Jos\u00e9 Carballo Caabeiro (vocal)<\/li>\n<li>Gregorio Varela Mosquera (vocal)<\/li>\n<li>Mercedes Ramos  Gonzalez (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Leocadio Alonso Lopez El presente trabajo analiza de forma exhaustiva los componentes del queso de cabrales. Contenido [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"footnotes":""},"categories":[160,332,986,2390,17],"tags":[14966,917,108600,67999,6152,24122],"class_list":["post-119185","post","type-post","status-publish","format-standard","hentry","category-bioquimica","category-ciencias-tecnologicas","category-complutense-de-madrid","category-productos-derivados-de-los-lacteos","category-quimica","tag-angel-martin-municio-aguado","tag-gregorio-varela-mosquera","tag-jose-carballo-caabeiro","tag-leocadio-alonso-lopez","tag-manuela-juarez-iglesias","tag-mercedes-ramos-gonzalez"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/119185","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/comments?post=119185"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/119185\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=119185"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=119185"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=119185"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}