15.05.2013 Views

MEDIANTE LA DETERMINACION DEL pH, TERNEZA Y COLOR EN ...

MEDIANTE LA DETERMINACION DEL pH, TERNEZA Y COLOR EN ...

MEDIANTE LA DETERMINACION DEL pH, TERNEZA Y COLOR EN ...

SHOW MORE
SHOW LESS

You also want an ePaper? Increase the reach of your titles

YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.

7. BIBLIOGRAFIA<br />

AVI<strong>LA</strong> OMAR. 2001. Evaluación de los rendimientos carnicos en las razas de<br />

conejos Nueva Zelanda Blanco, Chinchilla y Californiano. Evaluaciones de<br />

prediccion. Trabajo de grado. Universidad Nacional abierta a distancia UNAD.<br />

Facultad de ciencias Agropecuarias. Departamento de Zootecnia.<br />

BAILEY, A.J and LIGHT, N.D.1989. The role of connective tissue in determining<br />

the textural quality of meat en : connective tissue in meat and meat products.<br />

Ed. Elsevier Applied Science.London, p. 170 -190.<br />

BARTON, P.A; CROSS, H.R; JONES, J.M AND WINGER, R. 1998. Factors<br />

affecting sensory properties of meat. Meat Science, Milk Science and<br />

Technology. 5:165.<br />

BATE- SMITH, E.C.,; B<strong>EN</strong>DALL,J.R. 1949. Factors determining the time course<br />

of rigor mortis. J. physiology.110, 47-65.<br />

B<strong>EN</strong>DALL.J.R. 1973. Post-mortem change in muscle. En: structure and<br />

functions of muscle. Ed.Bourne G.H. Academic press, New York, USA, 243 -<br />

309<br />

B<strong>LA</strong>SCO A. AND PILES M.1990. Muscular <strong>pH</strong> of the rabbit. Annales<br />

Zootechnie, 39, 133-136.<br />

B<strong>LA</strong>SCO, A., OUHAYOUN,J., MASOERO, G. 1993. Harmonization of criteria<br />

and terminology in rabbit meat research. World rabbit Science,1, 3-10.<br />

BOURNE, M.C. 1982. Food texture and viscocity. Academic press. New York.<br />

BOURNE, MC. 1983. Food texture and viscosity: comcept and measurement.<br />

Food Sci. and technology., Academic press, N.Y.<br />

BUXADE,C. 1996. Zootecnia, Bases de la producción animal, Tomo X.Editorial<br />

mundiprensa, Madrit.<br />

CABANES, A. 1996. Qualites de la lapin facteurs de variation des qualities<br />

organoleptiques et caracteres . Viandes Prod. Carnes, 17, 10 -16.<br />

CALLE, O Y DIAZ, I.1991. Efecto de la edad de sacrificio y del destete sobre la<br />

producción de carne de conejos de la raza Nueva Zelanda Blanco y su cruce<br />

con la raza californiana. Tesis. Facultad de Medicina Veterinaria. UNISALLE.<br />

CANTONI,C., BIANCHI, M.A., BERETA, G.1975. Variazioni del <strong>pH</strong> in carni<br />

disueno e di coniglio. Arch. Veter. Ital.26, 133 -136.<br />

81

Hooray! Your file is uploaded and ready to be published.

Saved successfully!

Ooh no, something went wrong!