Vol. 30 No. 3 (2023)

View Vol. 30 No. 3 (2023)
Published: 22-09-2023

Foods: Science, Engineering and Technology

  • Identification and predominance of lactic acid bacteria isolated from champús by producer expressed as percentage.

    Microbiological and physicochemical characterization of a traditionally fermented corn product: "Champús"

    Yuli Lopez-Cadena, Francia Valencia-Garcia, Natalia Restrepo-Escobar
    |Abstract
    = 531 veces | PDF
    = 295 veces| | HTML
    = 7 veces|
    DOI: https://doi.org/10.17533/udea.vitae.v30n3a349215
  • Slaughterhouses

    Characterization of decontamination procedure of beef carcasses at slaughterhouses in the province of Antioquia, Colombia

    Mauricio Sánchez-Acevedo, Carolina Peña Serna, Francisco J. Garay Pineda, Jorge Arturo Fernández Silva
    |Abstract
    = 557 veces | PDF
    = 369 veces| | HTML
    = 2 veces|
    DOI: https://doi.org/10.17533/udea.vitae.v30n3a351649