{"id":44744,"date":"2018-12-23T11:18:54","date_gmt":"2018-12-23T11:18:54","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/normalizacion-de-metodos-de-medida-de-la-textura-en-conservas-vegetales\/"},"modified":"2018-12-23T11:18:54","modified_gmt":"2018-12-23T11:18:54","slug":"normalizacion-de-metodos-de-medida-de-la-textura-en-conservas-vegetales","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/normalizacion-de-metodos-de-medida-de-la-textura-en-conservas-vegetales\/","title":{"rendered":"Normalizacion de metodos de medida de la textura en conservas vegetales."},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Calvo Gutierrez Rave Carlos <\/strong><\/h2>\n<p>Se ha normalizado la medida de la textura de cuatro conservas vegetales: judias verdes  esparragos  pimientos y concentrado de tomate. Para ello se ha normalizado su analisis sensorial  se han estudiado y seleccionado metodos objetivos instrumentales para su medida. Se ha estudiado la validez de estos metodos y se han establecido los limites numericos para clasificar las conservas en diversos grados o niveles de calidad por textura<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Normalizacion de metodos de medida de la textura en conservas vegetales.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Normalizacion de metodos de medida de la textura en conservas vegetales. <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Calvo Gutierrez Rave Carlos <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Universitat de val\u00e9ncia (estudi general)<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/1978<\/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>Eduardo Primo Yufera<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Agustin Escardino Benlloch <\/li>\n<li>Octavio Carpena Artes (vocal)<\/li>\n<li>Eduardo Primo Yufera (vocal)<\/li>\n<li>Francisco Bosch Reig (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Calvo Gutierrez Rave Carlos Se ha normalizado la medida de la textura de cuatro conservas vegetales: judias [&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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