{"id":137980,"date":"2026-01-12T17:09:47","date_gmt":"2026-01-12T17:09:47","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/estudio-de-la-influencia-de-los-lipidos-del-tocino-de-cerdo-sobre-la-calidad-del-chorizo-de-pamplona-de-elaboracion-industrial\/"},"modified":"2026-01-12T17:09:47","modified_gmt":"2026-01-12T17:09:47","slug":"estudio-de-la-influencia-de-los-lipidos-del-tocino-de-cerdo-sobre-la-calidad-del-chorizo-de-pamplona-de-elaboracion-industrial","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/estudio-de-la-influencia-de-los-lipidos-del-tocino-de-cerdo-sobre-la-calidad-del-chorizo-de-pamplona-de-elaboracion-industrial\/","title":{"rendered":"Estudio de la influencia de los lipidos del tocino de cerdo sobre la calidad del chorizo de pamplona de elaboracion industrial."},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Lizarraga Liberal M. Teresa <\/strong><\/h2>\n<p>El chorizo de pamplona es un embutido crudo-curado que posee una norma de calidad especifica. En este trabajo, se ha estudiado la evolucion de la fraccion lipidica a lo largo del proceso tecnologico de elaboracion de este embutido. El objetivo ha sido observar se existe o no homogeneidad en el proceso de elaboracion entre las diferentes empresas fabricantes, asi como, determinar que parametros relacionados con la fraccion lipidica podrian ser incluidos en la norma de calidad.  en este sentido, se ha sugerido la incorporacion a la norma de nuevos parametros como: ph y actividad de agua, como medida de la estabilidad; indice de acidez, representativo de los fenomenos lipoliticos y n tba, como medida de los procesos de oxidacion.  asimismo, se ha podido observar la poca importancia que las variaciones en los parametros relacionados con la fraccion lipidica, durante el secadero del chorizo, tienen sobre el mismo.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Estudio de la influencia de los lipidos del tocino de cerdo sobre la calidad del chorizo de pamplona de elaboracion industrial.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Estudio de la influencia de los lipidos del tocino de cerdo sobre la calidad del chorizo de pamplona de elaboracion industrial. <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Lizarraga Liberal M. Teresa <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Navarra<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/1991<\/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>Jos\u00e9 Bello Gutierrez<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Mar\u00eda  Pilar Fernandez Otero <\/li>\n<li>Miguel Sanchez Gonzalez (vocal)<\/li>\n<li>Leon Villanueva Fungairi\u00f1o (vocal)<\/li>\n<li>Jos\u00e9 Alfredo Martinez Hernandez (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Lizarraga Liberal M. Teresa El chorizo de pamplona es un embutido crudo-curado que posee una norma de [&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":[4429,332,1715,17749,1594],"tags":[18195,18236,252509,252508,566,18204],"class_list":["post-137980","post","type-post","status-publish","format-standard","hentry","category-alimentos-proteinicos","category-ciencias-tecnologicas","category-elaboracion-de-alimentos","category-navarra","category-tecnologia-de-los-alimentos","tag-jose-alfredo-Martinez-hernandez","tag-jose-bello-gutierrez","tag-leon-villanueva-fungairino","tag-lizarraga-liberal-m-teresa","tag-maria-pilar-fernandez-otero","tag-miguel-sanchez-gonzalez"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/137980","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=137980"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/137980\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=137980"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=137980"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=137980"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}