Pedro Carmona

Carmona during the [[2002 Venezuelan coup attempt]] Pedro Francisco Carmona Estanga (born 6 July 1941) is a former Venezuelan business leader who was briefly installed as acting president of Venezuela in place of Hugo Chávez, following the attempted military coup in April 2002. Provided by Wikipedia
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  1. 1
    RISK DISCLOSURE ANALYSIS IN THE CORPORATE GOVERNANCE ANNUAL REPORT USING FUZZY-SET QUALITATIVE COMPARATIVE ANALYSIS
    Digital revista
    SCIELO


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  2. 2
    FTIR spectral changes of lipids extracted from hake (Merluccius merluccius, L.) muscle stored at various freezing temperatures
    comunicación de congreso biblioteca
    ICTAN ES


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  3. 3
    Vibrational spectroscopic analysis of hake (Merluccius merluccius L.) lipids during frozen storage
    artículo biblioteca
    ICTAN ES


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  4. 4
    Monitoring the Time and Temperature History of Frozen Hake (Merluccius merluccius, L.) Muscle by FTIR Spectroscopy of the Lipid Fraction
    artículo biblioteca
    ICTAN ES


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  5. 5
    FTIR of the lipid fraction as a potential marker for monitoring the time and temperature history of frozen hake (Merluccius merluccius, L.) muscle
    comunicación de congreso biblioteca
    ICTAN ES


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  6. 6
    Oil bulking agents based on polysaccharide gels in meat batters: A Raman spectroscopic study
    artículo biblioteca
    ICTAN ES


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  7. 7
    Polysaccharide gels as oil bulking agents: Technological and structural properties
    artículo biblioteca
    ICTAN ES


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  8. 8
    Raman spectroscopic study of structural changes upon chilling storage of frankfurters containing olive oil bulking agents as fat replacers
    artículo biblioteca
    ICTAN ES


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  9. 9
    Applications of vibrational spectroscopy to study protein structural changes in muscle and meat butter systems
    capítulo de libro biblioteca
    ICTAN ES


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  10. 10
    Frankurters formulated with oil bulking agents as fat replacers
    comunicación de congreso biblioteca
    ICTAN ES


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  11. 11
    Aplication of Vibrational Spectroscopy to Elucidate Protein Conformational Changes Promoted by Thermal Treatment in Muscle-Based Food
    capítulo de libro biblioteca
    ICTAN ES


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  12. 12
    Oil bulking agents as fat replacers to develop healthier meat products: A Raman Spectroscopic study
    póster de congreso biblioteca
    ICTAN ES


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  13. 13
    Lipid and protein structure analysis of frankfurters formulated with olive oil-in-water emulsion as animal fat replacer
    artículo biblioteca
    ICTAN ES


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  14. 14
    Olive oil-in-water emulsions stabilized with caseinate: elucidation of protein-lipid interactions by infrared spectroscopy
    artículo biblioteca
    ICTAN ES


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  15. 15
    Infrared spectroscopic analysis of structural features and interactions in olive oil-in-water emulsions stabilized with soy protein
    artículo biblioteca
    ICTAN ES


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  16. 16
    Infrared study of structural characteristics of frankfurters formulated with olive oil-in-water emulsions stabilized with casein as pork backfat replacer
    artículo biblioteca
    ICTAN ES


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  17. 17
    Infrared spectroscopy used to determine effects of chia and olive oil incorporation strategies on lipid structure of reduced-fat frankfurters
    artículo biblioteca
    ICTAN ES


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  18. 18
    Elucidation of lipid structural characteristics of chia oil emulsion gels by Raman spectroscopy and their relationship with technological properties
    artículo biblioteca
    ICTAN ES


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  19. 19
    Oil-in-water emulsion gels stabilized with chia (Salvia hispanica L.) and cold gelling agents: Technological and infrared spectroscopic characterization
    artículo biblioteca
    ICTAN ES


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  20. 20
    Trans fatty acid content in spanish shortenings determined by gas chromatography and fourier transformed infrared spectroscopy
    comunicación de congreso biblioteca
    CIAL ES


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