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About this activity

¡¡Trabaja las alteraciones, criterios analíticos y características organolépticas de las legumbres!!

Created by

Dorian Kaminski
Dorian Kaminski
Spain

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LEGUMBRESOnline version

¡¡Trabaja las alteraciones, criterios analíticos y características organolépticas de las legumbres!!

by Dorian Kaminski
B
D
H
I
M
P
R

Empieza por B

Tipo de contaminación causada por microorganismos

Empieza por D

Propiedad que se analiza para comprobar si las legumbres no son demasiado duras

Empieza por H

Porcentaje que se analiza en las legumbres y debe estar entre el 14% y el 19%

Empieza por I

Animales que pueden causar daños en las legumbres almacenadas

Empieza por M

Tipo de contaminación biológica que indica deterioro del alimento

Empieza por P

Sustancias químicas usadas en agricultura que pueden contaminar las legumbres

Empieza por R

Animales que también pueden causar daños en las legumbres almacenadas

 
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