{"id":39946,"date":"1999-01-01T00:00:00","date_gmt":"1999-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/prevalencia-de-microorganismos-del-genero-salmonella-en-harinas-de-soja-glicine-max-l\/"},"modified":"1999-01-01T00:00:00","modified_gmt":"1999-01-01T00:00:00","slug":"prevalencia-de-microorganismos-del-genero-salmonella-en-harinas-de-soja-glicine-max-l","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-de-la-vida\/prevalencia-de-microorganismos-del-genero-salmonella-en-harinas-de-soja-glicine-max-l\/","title":{"rendered":"PreValencia de microorganismos del genero salmonella en harinas de soja (glicine max. l)."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Rosa Amejeiras Rodriguez <\/strong><\/h2>\n<p>Los productos vegetales, en concreto la harina de soja, al contrario de los que se cre\u00eda, puede alcanzar contaminaciones por salmonella de hasta un 40% . Dada la importandia de esta materia prima en la fabricaci\u00f3n de piensos compuestos y la gran cantidad de muestras que se analizan, era necesario poner a punto una metodolog\u00eda r\u00e1pida y eficaz para el aislamiento de salmonella.  adem\u00e1s se ha establecido un protocolo de transporte y conservaci\u00f3n demuestras, tanto para harinas de soja como para otro alimentos de consumo humano, resultando la temperatura de -18 grados c la menos indicada para este fin.  como consecuencia de los resultados obtenidos ser\u00eda necesario realizar cambios profundos en la legislaci\u00f3n actual.  por \u00faltimo, durante m\u00e1s de 7 a\u00f1os se ha realizado un estudio de lapreValencia de salmonella en los distintos tipos de harina de soja, seg\u00fan su origen, periodo estacional, distribuci\u00f3n, etc.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>PreValencia de microorganismos del genero salmonella en harinas de soja (glicine max. l).<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 PreValencia de microorganismos del genero salmonella en harinas de soja (glicine max. l). <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Rosa Amejeiras Rodriguez <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Complutense de Madrid<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/1999<\/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>Lucas Dominguez<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: jos\u00e9 Mart\u00ednez peinado <\/li>\n<li> Sanz moreno Juan  Carlos (vocal)<\/li>\n<li>Juan  Jos\u00e9 Francisco  polledo (vocal)<\/li>\n<li>Alberto Cepeda saez (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Rosa Amejeiras Rodriguez Los productos vegetales, en concreto la harina de soja, al contrario de los que [&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 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