{"id":80852,"date":"1999-08-10T00:00:00","date_gmt":"1999-08-10T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/composicion-de-quesos-artesanos-espanoles-constituyentes-inorganicos\/"},"modified":"1999-08-10T00:00:00","modified_gmt":"1999-08-10T00:00:00","slug":"composicion-de-quesos-artesanos-espanoles-constituyentes-inorganicos","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/composicion-de-quesos-artesanos-espanoles-constituyentes-inorganicos\/","title":{"rendered":"Composicion de quesos artesanos espa\u00f1oles: constituyentes inorganicos"},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Sanchez Segarra Pedro Jose <\/strong><\/h2>\n<p>Se ha estudiado la composici\u00f3n qu\u00edmica de 57 tipos de quesos espa\u00f1oles, centr\u00e1ndose en el an\u00e1lisis del contenido mineral de cu, fe, zn, mn,ni, ca, p, mg, na, k, pb, cd y hg, complement\u00e1ndose la investigaci\u00f3n con la determinaci\u00f3n de ph, humedad, grasa,prote\u00ednas cenizas; estimaci\u00f3n de gl\u00facidos y energ\u00eda. La composici\u00f3n inorg\u00e1nica se analiz\u00f3 mediante espectrofotometr\u00eda de absorci\u00f3n at\u00f3mica ( llama, c\u00e1mara de grafito y vapor fr\u00edo asociado a un sistema de inyecci\u00f3n de flujo), espectrofotometr\u00eda de emisi\u00f3n at\u00f3mica ( llama) y espectrofotometr\u00eda ultragioleta &#8211; visible.  a partir de las rutinas estad\u00edsticas multichi , se dise\u00f1\u00f3 un programa inform\u00e1tico, denominado difque que permite identificar los quesos investigados en base a su composici\u00f3n; fundamentalmente inorg\u00e1nica, asignando una probabilidad de aciertos de hasta un 93,9%.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Composicion de quesos artesanos espa\u00f1oles: constituyentes inorganicos<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Composicion de quesos artesanos espa\u00f1oles: constituyentes inorganicos <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Sanchez Segarra Pedro Jose <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 C\u00f3rdoba<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 08\/10\/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>Rafael Moreno Rojas<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: diego Santiago laguna <\/li>\n<li>Rafael Gomez diaz (vocal)<\/li>\n<li>Manuel Olalla herrera (vocal)<\/li>\n<li>Mar\u00eda  lourdes Cabezas redondo (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Sanchez Segarra Pedro Jose Se ha estudiado la composici\u00f3n qu\u00edmica de 57 tipos de quesos espa\u00f1oles, centr\u00e1ndose [&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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