Un método de predicción de la intensidad del aroma y defectos en la fabricación de productos cárnicos
Toldrá Vilardell, Fidel; Navarro Fabra, José Luis; Flores Durán, José;
Un método de predicción de la intensidad del aroma y defectos en la fabricación de productos cárnicos
El objeto de la invención es la evaluación de la actividad enzimática lipolítica mediante técnicas colorimétricas y fluorescentes. El problema técnico que resuelve es la predicción de la intensidad y calidad del aroma, que suele ser débil y muy variable en los cruces porcinos actuales y que plantea serios problemas de normalización de la calidad en la industria cárnica
Referencia OEPM: P9602523 .-- Fecha de solicitud: 29/11/1996.-- Titular: Consejo Superior de Investigaciones Científicas (CSIC).
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These citations are derived from selected sources.
This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
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This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.
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