Vol. 20 No. 1 (2022): January–June

Artículos

• Vol. 20 Núm. 1 (2022)

  Luz Alba Caballero Perez

  1-4

  • pdf (Spanish)

• Comparison of two green technologies for the control of methicillin-resistant Staphylococcus aureus growth.

  Raquel Villamizar Gallardo, Edgar Emir González Jiménez, Karla Cruz Cuellar, Johann Osma

  5-20

  • pdf (Spanish)

• Texture and color profile studies on premium type meat emulsions subjected to ultrasonic fields

  Francisco Luis Garnica Corrales, José Manuel Vera Romero

  21-30

  • pdf (Spanish)

• Elaboration and characterization of a meat sausage based on sable fish (trichiurus lepturus)

  Lorenzo Fuentes Berrio, Vanessa Beltrán Herrera, Arnulfo Antonio Tarón Dunoyer

  31-44

  • pdf (Spanish)

• Critical factors associated with the haccp system implementation in food colombian companies

  Angélica María Alzate Ibáñez, Ana María Niño Apolinar

  45-65

  • pdf (Spanish)

• Evaluation of colorimetric and physicochemical characteristics in Santander varieties cocoa liquors

  Laura Johana Castellanos Suarez, José Manuel Vera Romero

  66-76

  • pdf (Spanish)

• Characterization of fatty acids and total phenols with antioxidant activity of the peach (prunus persica) seed

  Arnulfo Tarón Dunoyer, Israel Barros Portnoy, Jairo Mercado Camargo

  77-91

  • pdf (Spanish)

• Factors that intervene in the nutritional quality of life of the inmates of the penitentiary and prison center of Bucaramanga (Colombia).

  Lida Yaneth Maldonado Mateus, Norma Rocío Garnica Mayorga, Merary Gutiérrez Zambrano

  92-110

  • pdf (Spanish)

• Utilization of agro-industrial by-products ofthe cassava (manihot esculenta) production chain: a review

  Camilo Andrés Bayona Buitrago, Lexy Carolina León Castrillo, María Fernanda Cepeda

  92-112

  • pdf (Spanish)