El Caracol Cria Y Explotacion 2a Ed Rev Y Ampl Reimp
Download El Caracol Cria Y Explotacion 2a Ed Rev Y Ampl Reimp PDF/ePub or read online books in Mobi eBooks. Click Download or Read Online button to get El Caracol Cria Y Explotacion 2a Ed Rev Y Ampl Reimp book now. This website allows unlimited access to, at the time of writing, more than 1.5 million titles, including hundreds of thousands of titles in various foreign languages.
El caracol. Cría y explotación. 2ª ed. Rev. y ampl. Reimp.
Author: GALLO, GIUSEPPE
language: es
Publisher: Ediciones Mundi-Prensa
Release Date: 1998-01-01
El interés por los caracoles ha pasado de ser una afición de la gente del campo que, periódicamente, después de la lluvia, salía en su busca para guardarlos y consumirlos en familia durante un período más o menos amplio, a constituir una verdadera cría zootécnica digna de ser tenida en cuenta en muchas explotaciones agrarias. Este hecho, de gran importancia en países vecinos al nuestro, como Italia y, especialmente, Francia (en cuya gastronomía goza el caracol de un lugar privilegiado) nos ha animado a traducir y publicar este pequeño manual que en Italia lleva ya tres ediciones y que, esperamos, sea útil a cuantos deseen aprender algo más sobre este molusco o iniciarse en las técnicas conducentes a su producción comercial. Esta segunda edición española, revisada y ampliada, contiene un importante apéndice sobre la helicicultura en España, elaborado por el equipo de traductores, que recoge las experiencias y perspectivas de la producción de caracoles en nuestro país.
Tomato Diseases
Following the successful first edition, this revised and greatly expanded edition Tomato Diseases: Identification, Biology and Control is the definitive work on the diseases and disorders of the tomato. The tomato is the world's most widely produced vegetable. The number of diseases affecting the tomato is enormous: hundreds of bio-aggressors, more
Handbook of Olive Oil: Analysis and Properties
Author: Ramon Aparicio
language: en
Publisher: Springer Science & Business Media
Release Date: 2013-11-09
Olive oil is the major edible vegetable oil of the Mediterranean countries and Portugal. It is also, perhaps, the oldest reported crop in history. The olive tree is ca pable of existing in a harsh climate on poor soils, and trees 500 years old still bear fruit. The oil itself is much prized for its flavor and aroma. The highest-quality oils are obtained, without solvent extraction, from fresh and healthy fruits. Although the subtle sensory characteristics of olive oil account for its popularity, despite a high market price, increasing interest has been given to its nutritional properties, which are believed to play a large role in the so-called "Mediterranean Diet. " In this book, we provide a wealth of detail about the analysis and properties of olives and their oil. After an introduction to olive oil and to technological aspects, we include a section on biochemistry because, of course, the unique properties of the oil are based on the biochemistry of the olive fruit. This applies not only to the main constituents-the various triacylglycerols-but also to minor sensory components that are derived largely from the lipoxygenase catabolic pathway. Following are chapters that deal with the analysis of olive oil from the standpoint of general methodology, and later chapters describe detailed techniques. The sophisticated analytical methods have to be evaluated by the use of math ematical procedures for characterization.