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  1. Pérdida de peso y parámetros de calida en huevo fresco de gallina recubiertos a base de polímeros comestibles by Peralta, Milagros, Quinteros, Santiago, Lezcano, Liliana, Krämer, Carina Lorena, Vranic, Maria Laura, Ríos, Rosa Silvina, Rocha, Gabriela Fernanda

    Published 2024
    “…To prepare the coatings, 3 solutions were used: S1: Sodium alginate (1.5% w/w); S2: Sodium alginate (1.5%w/w), Xanthan gum (0.3%w/w) and Sunflower oil (0.4% w/w); prepared in distilled water with Glycerol (2% w/w) as plasticizer, degassed by sonication; and S3: Cl2Ca solution (2% w/w). …”
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    info:ar-repo/semantics/parte de libro

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