{"id":45978,"date":"2019-08-19T19:37:10","date_gmt":"2019-08-19T19:37:10","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/estudio-de-la-contribucion-de-las-proteinas-solubles-de-diversas-fuentes-proteicas-de-origen-animal-y-vegetal-a-la-capacidad-y-estabilidad-de-las-denominadas-emulsiones-carnicas\/"},"modified":"2019-08-19T19:37:10","modified_gmt":"2019-08-19T19:37:10","slug":"estudio-de-la-contribucion-de-las-proteinas-solubles-de-diversas-fuentes-proteicas-de-origen-animal-y-vegetal-a-la-capacidad-y-estabilidad-de-las-denominadas-emulsiones-carnicas","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/estudio-de-la-contribucion-de-las-proteinas-solubles-de-diversas-fuentes-proteicas-de-origen-animal-y-vegetal-a-la-capacidad-y-estabilidad-de-las-denominadas-emulsiones-carnicas\/","title":{"rendered":"Estudio de la contribucion de las proteinas solubles de diversas fuentes proteicas de origen animal y vegetal a la capacidad y estabilidad de las denominadas emulsiones carnicas"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Juan Garcia Benito <\/strong><\/h2>\n<p>Se han estudiado mediante la aplicacion de un sistema modelo la capacidad de emulsion y la estabilidad de proteinas de despojo de cerdo y aditivos proteicos vegetales que se unan en la elaboracion de derivados carnicos<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Estudio de la contribucion de las proteinas solubles de diversas fuentes proteicas de origen animal y vegetal a la capacidad y estabilidad de las denominadas emulsiones carnicas<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Estudio de la contribucion de las proteinas solubles de diversas fuentes proteicas de origen animal y vegetal a la capacidad y estabilidad de las denominadas emulsiones carnicas <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Juan Garcia Benito <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Zaragoza<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/1979<\/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:  Sanchez Garnica Montes Clemente <\/li>\n<li>Francisco Javier Sala Trepat (vocal)<\/li>\n<li>Emilio Ballesteros Moreno (vocal)<\/li>\n<li>Carmen De La Torre Boronat (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Juan Garcia Benito Se han estudiado mediante la aplicacion de un sistema modelo la capacidad de emulsion [&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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