<rdf:RDF xmlns:rdf="http://www.w3.org/1999/02/22-rdf-syntax-ns#" xmlns:dcterms="http://purl.org/dc/terms/">
<rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5039">
    <dcterms:title><![CDATA[<strong>Agentes tensoactivos - no i&oacute;nicos (desde el punto de vista industrial)</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[<strong>SURFACTANTS</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>SUSTANCIAS TENSOACTIVAS</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>AGENTES TENSIOACTIVOS</strong>]]></dcterms:subject>
    <dcterms:publisher><![CDATA[Biblioteca-FQ]]></dcterms:publisher>
    <dcterms:date><![CDATA[1981]]></dcterms:date>
    <dcterms:format><![CDATA[Papel]]></dcterms:format>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:language><![CDATA[Espa&ntilde;ol]]></dcterms:language>
    <dcterms:type><![CDATA[Bibliograf&iacute;a]]></dcterms:type>
    <dcterms:temporal><![CDATA[1961-1981]]></dcterms:temporal>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5038">
    <dcterms:title><![CDATA[<strong>Histonas H1 y H1&ordm;</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[<strong>PROTEINAS</strong>]]></dcterms:subject>
    <dcterms:publisher><![CDATA[Biblioteca-FQ]]></dcterms:publisher>
    <dcterms:date><![CDATA[1981]]></dcterms:date>
    <dcterms:format><![CDATA[Papel]]></dcterms:format>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Bibliograf&iacute;a]]></dcterms:type>
    <dcterms:temporal><![CDATA[1979-1981]]></dcterms:temporal>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5037">
    <dcterms:title><![CDATA[<strong>CATA and RATA questions for product-focused emotion research : Five case studies using emoji questionnaires</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[COMPORTAMIENTO DEL CONSUMIDOR]]></dcterms:subject>
    <dcterms:subject><![CDATA[MEDICION DE LA EMOCION]]></dcterms:subject>
    <dcterms:subject><![CDATA[CATA]]></dcterms:subject>
    <dcterms:subject><![CDATA[BIBLIOGRAFIA NACIONAL QUIMICA]]></dcterms:subject>
    <dcterms:subject><![CDATA[2018]]></dcterms:subject>
    <dcterms:abstract><![CDATA[Questionnaires are popular in product-focused emotion research with consumers. Ease of implementation is paramount in this regard, as is versatility. In the presented studies, focus is directed to scaling variations as an element of methodological versatility, and a comparison is performed of CATA and RATA question formats (check-all-that-apply and rate-all-that-apply, respectively). Five studies, with a range of tasted products and food/beverage names were conducted, involving 908 consumers in New Zealand, China and Korea. Emoji questionnaires, recently established as a methodological variant in product-elicited emotion research, were used. The average percentage of emoji used for describing samples was similar for CATA and RATA questions when used in Central Location Tests with tasted samples, but higher for RATA than CATA questions in online surveys. Discriminative ability of CATA and RATA questions was linked to the characteristics of the focal samples. The recommendation for method choice is to use CATA emoji-questions when samples have distinct emotional associations, whereas RATA seems better able to discriminate between samples with more similar emotional profiles. Neither CATA nor RATA emoji-questions were regarded by consumers as difficult or tedious.]]></dcterms:abstract>
    <dcterms:creator><![CDATA[<strong>Jaeger, Sara R</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Lee, Soh Min</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Kim, Kwang-Ok</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Chheang, Sok L.</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Roigard, Christina M.</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<a title="Curriculum Vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=358965ab1701bacbb43e4f5a24a8e876" target="_self"><strong>Ares, Gast&oacute;n.</strong></a>]]></dcterms:creator>
    <dcterms:source><![CDATA[Food Quality and Preference v. 68, 2018. -- p. 342-348]]></dcterms:source>
    <dcterms:publisher><![CDATA[Elsevier]]></dcterms:publisher>
    <dcterms:date><![CDATA[2018]]></dcterms:date>
    <dcterms:rights><![CDATA[<p><strong>Informaci&oacute;n sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong>La legislaci&oacute;n uruguaya protege el derecho</strong> de autor sobre toda creaci&oacute;n literaria, cient&iacute;fica o art&iacute;stica, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeci&oacute;n a lo establecido por el derecho com&uacute;n y las siguientes leyes (LEY 9.739 DE 17 DE DICIEMBRE DE 1937 SOBRE PROPIEDAD LITERARIA Y ARTISTICA CON LAS MODIFICACIONES INTRODUCIDAS POR LA LEY DE DERECHO DE AUTOR Y DERECHOS CONEXOS No. 17.616 DE 10 DE ENERO DE 2003, LEY 17.805 DE 26 DE AGOSTO DE 2004, LEY 18.046 DE 24 DE OCTUBRE DE 2006)</p>
<p><strong>ADVERTENCIA -</strong> La consulta de este documento queda condicionada a la aceptaci&oacute;n de las siguientes condiciones de uso: Este documento es &uacute;nicamente para usos privados enmarcados en actividades de investigaci&oacute;n y docencia. No se autoriza su reproducci&oacute;n con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilizaci&oacute;n o cita de partes debe indicarse el nombre de la persona autora.</p>]]></dcterms:rights>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Art&iacute;culo]]></dcterms:type>
    <dcterms:identifier><![CDATA[DOI: 10.1016/j.foodqual.2018.04.001]]></dcterms:identifier>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5036">
    <dcterms:title><![CDATA[<strong>A green multicomponent synthesis of tocopherol analogues with antiproliferative activities</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[TOCOFEROL]]></dcterms:subject>
    <dcterms:subject><![CDATA[TOCOFEROL-ANALOGOS]]></dcterms:subject>
    <dcterms:subject><![CDATA[MICROONDAS]]></dcterms:subject>
    <dcterms:subject><![CDATA[ULTRASONIDO]]></dcterms:subject>
    <dcterms:subject><![CDATA[BIBLIOGRAFIA NACIONAL QUIMICA]]></dcterms:subject>
    <dcterms:subject><![CDATA[2018]]></dcterms:subject>
    <dcterms:abstract><![CDATA[A one-pot efficient, practical and eco-friendly synthesis of tocopherol analogues has been developed using water or solvent free conditions via Passerini and Ugi multicomponent reactions. These reactions can be optimized using microwave irradiation or ultrasound as the energy source. Accordingly, a small library of 30 compounds was prepared for biological tests. The evaluation of the antiproliferative activity in the human solid tumor cell lines A549 (lung), HBL-100 (breast), HeLa (cervix), SW1573 (lung), T-47D (breast), and WiDr (colon) provided lead compounds with GI50 values between 1 and 5 &mu;M. A structure&ndash;activity relationship is also discussed. One of the studied compounds comes up as a future candidate for the development of potent tocopherol-mimetic therapeutic agents for cancer.]]></dcterms:abstract>
    <dcterms:creator><![CDATA[<strong>Ingold, Mariana</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Dapueto, Rosina</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Victoria, Sabina</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Batthy&aacute;ny, Carlos</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Galliusi, Germ&aacute;n</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Bollati-Fogol&iacute;n, Mariela</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Tejedor, David</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Garc&iacute;a Tellado, Fernando</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Padr&oacute;n, Jos&eacute; M.</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<a title="Curriculum Vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=01ded1b48a793797e49a8cb9b67aecea" target="_self"><strong>Porcal, Williams</strong></a>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<a title="Curriculum Vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=8abd84ccbe579b144b1677ae3d4f1405" target="_self"><strong>L&oacute;pez, Gloria V.</strong></a>]]></dcterms:creator>
    <dcterms:source><![CDATA[European Journal of Medicinal Chemistry v. 143, 2018. -- p. 1888-1902]]></dcterms:source>
    <dcterms:publisher><![CDATA[Elsevier]]></dcterms:publisher>
    <dcterms:date><![CDATA[2018]]></dcterms:date>
    <dcterms:rights><![CDATA[<p><strong>Informaci&oacute;n sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong> La legislaci&oacute;n uruguaya protege el derecho</strong> de autor sobre toda creaci&oacute;n literaria, cient&iacute;fica o art&iacute;stica, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeci&oacute;n a lo establecido por el derecho com&uacute;n y las siguientes leyes (LEY 9.739 DE 17 DE DICIEMBRE DE 1937 SOBRE PROPIEDAD LITERARIA Y ARTISTICA CON LAS MODIFICACIONES INTRODUCIDAS POR LA LEY DE DERECHO DE AUTOR Y DERECHOS CONEXOS No. 17.616 DE 10 DE ENERO DE 2003, LEY 17.805 DE 26 DE AGOSTO DE 2004, LEY 18.046 DE 24 DE OCTUBRE DE 2006)</p>
<p><strong>ADVERTENCIA -</strong> La consulta de este documento queda condicionada a la aceptaci&oacute;n de las siguientes condiciones de uso: Este documento es &uacute;nicamente para usos privados enmarcados en actividades de investigaci&oacute;n y docencia. No se autoriza su reproducci&oacute;n con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilizaci&oacute;n o cita de partes debe indicarse el nombre de la persona autora.</p>]]></dcterms:rights>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Art&iacute;culo]]></dcterms:type>
    <dcterms:identifier><![CDATA[DOI: 10.1016/j.ejmech.2017.11.003]]></dcterms:identifier>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5035">
    <dcterms:title><![CDATA[<strong>Consumer sensory and hedonic perception of sheep meat coppa under blind and informed conditions</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[CARNE]]></dcterms:subject>
    <dcterms:subject><![CDATA[CARNE CURADA EN SECO]]></dcterms:subject>
    <dcterms:subject><![CDATA[EVALUACION SENSORIAL]]></dcterms:subject>
    <dcterms:subject><![CDATA[BIBLIOGRAFIA NACIONAL QUIMICA]]></dcterms:subject>
    <dcterms:subject><![CDATA[2018]]></dcterms:subject>
    <dcterms:abstract><![CDATA[The development of air-dried cured sheep meat products represents an interesting option to add value to the meat of adult animals. In this context, the aim of the present study was to evaluate consumer sensory and hedonic perception of sheep meat coppa, an innovative product. Four sheep meat coppa samples were formulated by varying smoking (smoked vs. non-smoked) and salt content (4.5% vs. 3.4%), and compared with two commercial samples of regular pork meat coppa. Samples were evaluated under blind or informed conditions by 202 consumers, who had to rate their liking and to answer a check-all-that-apply question. Sheep and pork meat coppa samples did not largely differ in their overall liking in both experimental conditions. Smoking and high salt content significantly increased consumers' hedonic perception of sheep meat coppa. The information included in the labels did not modify consumer hedonic perception but influenced their sensory description, particularly for the terms related to the type of meat used in their manufacture. Results indicate positive market opportunities for sheep meat coppa in the Brazilian marke]]></dcterms:abstract>
    <dcterms:creator><![CDATA[<strong>Cunha de Andrade, Juliana</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Silveira Nal&eacute;rio, Elen</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Giongo, Citieli</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Dutra de Barcellos, M&aacute;rcia</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<a title="Curriculum Vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=358965ab1701bacbb43e4f5a24a8e876" target="_self"><strong>Ares, Gast&oacute;n.</strong></a>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Deliza, Rosires</strong>]]></dcterms:creator>
    <dcterms:source><![CDATA[Meat Science&nbsp; v. 137, 2018. -- p. 201-210]]></dcterms:source>
    <dcterms:publisher><![CDATA[Elsevier]]></dcterms:publisher>
    <dcterms:date><![CDATA[2018]]></dcterms:date>
    <dcterms:rights><![CDATA[<p><strong>Informaci&oacute;n sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong>La legislaci&oacute;n uruguaya protege el derecho</strong> de autor sobre toda creaci&oacute;n literaria, cient&iacute;fica o art&iacute;stica, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeci&oacute;n a lo establecido por el derecho com&uacute;n y las siguientes leyes (LEY 9.739 DE 17 DE DICIEMBRE DE 1937 SOBRE PROPIEDAD LITERARIA Y ARTISTICA CON LAS MODIFICACIONES INTRODUCIDAS POR LA LEY DE DERECHO DE AUTOR Y DERECHOS CONEXOS No. 17.616 DE 10 DE ENERO DE 2003, LEY 17.805 DE 26 DE AGOSTO DE 2004, LEY 18.046 DE 24 DE OCTUBRE DE 2006)</p>
<p><strong>ADVERTENCIA -</strong> La consulta de este documento queda condicionada a la aceptaci&oacute;n de las siguientes condiciones de uso: Este documento es &uacute;nicamente para usos privados enmarcados en actividades de investigaci&oacute;n y docencia. No se autoriza su reproducci&oacute;n con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilizaci&oacute;n o cita de partes debe indicarse el nombre de la persona autora.</p>]]></dcterms:rights>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&egrave;s]]></dcterms:language>
    <dcterms:type><![CDATA[Art&iacute;culo]]></dcterms:type>
    <dcterms:identifier><![CDATA[DOI: 10.1016/j.meatsci.2017.11.026]]></dcterms:identifier>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5034">
    <dcterms:title><![CDATA[<strong>Exploring Consumer Memorability of Cold Meat : Insights for Marketing and Product Development</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[CARNE]]></dcterms:subject>
    <dcterms:subject><![CDATA[MARKETING]]></dcterms:subject>
    <dcterms:subject><![CDATA[COMPORTAMIENTO DEL CONSUMIDOR]]></dcterms:subject>
    <dcterms:subject><![CDATA[BIBLIOGRAFIA NACIONAL QUIMICA]]></dcterms:subject>
    <dcterms:subject><![CDATA[2018]]></dcterms:subject>
    <dcterms:abstract><![CDATA[Memory of food products has been claimed to be more important than the product itself in shaping consumer food choices. For this reason, understanding how to create memorable products for consumers becomes a key aspect to achieve success in the marketplace. The objective of this study was to explore the memorability of cold meat products by investigating which aspects of the eating situations involving this product category are remembered. A total of 152 Brazilians were instructed to remember an occasion in which they were eating cold meat products and to answer six specific questions about the occasion. Results showed that the memorability of cold meat products was strongly related to positive experiences in which consumers enjoyment was due to the characteristics of the products, the people they shared the meal with or the positive emotional state in which they were.]]></dcterms:abstract>
    <dcterms:creator><![CDATA[<strong>Cunha de Andrade, Juliana</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Ares, Gast&oacute;n.</strong>]]></dcterms:creator>
    <dcterms:creator><![CDATA[<strong>Deliza, Rosires</strong>]]></dcterms:creator>
    <dcterms:source><![CDATA[Annals of Biometrics &amp; Biostatistics v.4, no. 1, 2018. -- 5p.-- e1030]]></dcterms:source>
    <dcterms:publisher><![CDATA[JSciMed Centra]]></dcterms:publisher>
    <dcterms:date><![CDATA[2018]]></dcterms:date>
    <dcterms:rights><![CDATA[<p><strong>Informaci&oacute;n sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong> La legislaci&oacute;n uruguaya protege el derecho</strong> de autor sobre toda creaci&oacute;n literaria, cient&iacute;fica o art&iacute;stica, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeci&oacute;n a lo establecido por el derecho com&uacute;n y las siguientes leyes (LEY 9.739 DE 17 DE DICIEMBRE DE 1937 SOBRE PROPIEDAD LITERARIA Y ARTISTICA CON LAS MODIFICACIONES INTRODUCIDAS POR LA LEY DE DERECHO DE AUTOR Y DERECHOS CONEXOS No. 17.616 DE 10 DE ENERO DE 2003, LEY 17.805 DE 26 DE AGOSTO DE 2004, LEY 18.046 DE 24 DE OCTUBRE DE 2006)</p>
<p><strong> ADVERTENCIA -</strong> La consulta de este documento queda condicionada a la aceptaci&oacute;n de las siguientes condiciones de uso: Este documento es &uacute;nicamente para usos privados enmarcados en actividades de investigaci&oacute;n y docencia. No se autoriza su reproducci&oacute;n con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilizaci&oacute;n o cita de partes debe indicarse el nombre de la persona autora.</p>]]></dcterms:rights>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Art&iacute;culo]]></dcterms:type>
    <dcterms:identifier><![CDATA[ISSN: 2333-7109]]></dcterms:identifier>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5033">
    <dcterms:title><![CDATA[<strong>Materiales o sustancias que protejan de los &aacute;cidos o productos qu&iacute;micos que afecten directamente o indirectamente a la persona que los usa, especialmente productos que se usan en cosmetolog&iacute;a u otros similares</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[<strong>SANIDAD Y SEGURIDAD OCUPACIONAL</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>COSMETICOS</strong>]]></dcterms:subject>
    <dcterms:publisher><![CDATA[Biblioteca-FQ]]></dcterms:publisher>
    <dcterms:date><![CDATA[1981]]></dcterms:date>
    <dcterms:format><![CDATA[Papel]]></dcterms:format>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Espa&ntilde;ol]]></dcterms:language>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Bibliograf&iacute;a]]></dcterms:type>
    <dcterms:temporal><![CDATA[1955-1980]]></dcterms:temporal>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5032">
    <dcterms:title><![CDATA[<strong>Envases de vidrio para bebidas alcoholicas</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[<strong>BOTELLAS</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>INDUSTRIA DEL VIDRIO</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>BEBIDAS ALCOHOLICAS</strong>]]></dcterms:subject>
    <dcterms:publisher><![CDATA[Biblioteca-FQ]]></dcterms:publisher>
    <dcterms:date><![CDATA[1981]]></dcterms:date>
    <dcterms:format><![CDATA[Papel]]></dcterms:format>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:language><![CDATA[Espa&ntilde;ol]]></dcterms:language>
    <dcterms:type><![CDATA[Bibliograf&iacute;a]]></dcterms:type>
    <dcterms:temporal><![CDATA[1948-1960]]></dcterms:temporal>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5031">
    <dcterms:title><![CDATA[<strong>Oxyphenisatin acetate (Laxamin R) : acetphenolisatin, diacetyldihydroxi, diphenylisatin, C24H19NO5</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[<strong>LAXANTES</strong>]]></dcterms:subject>
    <dcterms:publisher><![CDATA[Biblioteca-FQ]]></dcterms:publisher>
    <dcterms:date><![CDATA[1981]]></dcterms:date>
    <dcterms:format><![CDATA[Papel]]></dcterms:format>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Bibliograf&iacute;a]]></dcterms:type>
    <dcterms:temporal><![CDATA[1931-1977]]></dcterms:temporal>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5030">
    <dcterms:title><![CDATA[<strong>Acido asc&oacute;rbico (vitamina C) como inhibidor de la oxidaci&oacute;n de betanina (pigmento de remolacha)</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[<strong>ACIDO ASCORBICO</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>OXIDACION</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>PIGMENTOS</strong>]]></dcterms:subject>
    <dcterms:publisher><![CDATA[Biblioteca-FQ]]></dcterms:publisher>
    <dcterms:date><![CDATA[1981]]></dcterms:date>
    <dcterms:format><![CDATA[Papel]]></dcterms:format>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Bibliograf&iacute;a]]></dcterms:type>
    <dcterms:temporal><![CDATA[1973-1980]]></dcterms:temporal>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5029">
    <dcterms:title><![CDATA[<strong>Metales alcalinos : sodio y potasio, propiedades qu&iacute;micas</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[<strong>METALES ALCALINOS</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>SODIO</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>POTASIO</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>PROPIEDADES QUIMICAS</strong>]]></dcterms:subject>
    <dcterms:publisher><![CDATA[Biblioteca-FQ]]></dcterms:publisher>
    <dcterms:date><![CDATA[1981]]></dcterms:date>
    <dcterms:format><![CDATA[Papel]]></dcterms:format>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:language><![CDATA[Espa&ntilde;ol]]></dcterms:language>
    <dcterms:type><![CDATA[Bibliograf&iacute;a]]></dcterms:type>
    <dcterms:temporal><![CDATA[1924-1969]]></dcterms:temporal>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5028">
    <dcterms:title><![CDATA[<strong>Enzimas LDH y CPK utilizadas para detectar el infarto de miocardio</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[<strong>ENZIMAS</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>ENFERMEDADES DEL MIOCARDIO</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>ELECTROFORESIS</strong>]]></dcterms:subject>
    <dcterms:publisher><![CDATA[Biblioteca-FQ]]></dcterms:publisher>
    <dcterms:date><![CDATA[1981]]></dcterms:date>
    <dcterms:format><![CDATA[Papel]]></dcterms:format>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Espa&ntilde;ol]]></dcterms:language>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Bibliograf&iacute;a]]></dcterms:type>
    <dcterms:temporal><![CDATA[1951-1981]]></dcterms:temporal>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5027">
    <dcterms:title><![CDATA[<strong>Refinaci&oacute;n de aceites de pescado</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[<strong>ACEITES DE PESCADO</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>REFINACION</strong>]]></dcterms:subject>
    <dcterms:publisher><![CDATA[Biblioteca-FQ]]></dcterms:publisher>
    <dcterms:date><![CDATA[1981]]></dcterms:date>
    <dcterms:format><![CDATA[Papel]]></dcterms:format>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Espa&ntilde;ol]]></dcterms:language>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Bibliograf&iacute;a]]></dcterms:type>
    <dcterms:temporal><![CDATA[1957-1965]]></dcterms:temporal>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5026">
    <dcterms:title><![CDATA[<strong>Arsenito de sodio (desde el punto de vista industrial)</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[<strong>ARSENITO DE SODIO</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>FABRICACION</strong>]]></dcterms:subject>
    <dcterms:publisher><![CDATA[Biblioteca-FQ]]></dcterms:publisher>
    <dcterms:date><![CDATA[1981]]></dcterms:date>
    <dcterms:format><![CDATA[Papel]]></dcterms:format>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Espa&ntilde;ol]]></dcterms:language>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Bibliograf&iacute;a]]></dcterms:type>
    <dcterms:temporal><![CDATA[1956-1973]]></dcterms:temporal>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5025">
    <dcterms:title><![CDATA[<strong>Luces de bengala : dentro de los fuegos artificiales. Composici&oacute;n qu&iacute;mica, forma de fabricarlos</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[<strong>BENGAL LIGHTS</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>PIROTHECNICS</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>COMPOSICION QUIMICA</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>FABRICACION</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>EXPLOSIVOS</strong>]]></dcterms:subject>
    <dcterms:publisher><![CDATA[Biblioteca-FQ]]></dcterms:publisher>
    <dcterms:date><![CDATA[1981]]></dcterms:date>
    <dcterms:format><![CDATA[Papel]]></dcterms:format>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Espa&ntilde;ol]]></dcterms:language>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Bibliograf&iacute;a]]></dcterms:type>
    <dcterms:temporal><![CDATA[1930-1968]]></dcterms:temporal>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5024">
    <dcterms:title><![CDATA[<strong>Poliuretanos</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[<strong>PLASTICOS</strong>]]></dcterms:subject>
    <dcterms:publisher><![CDATA[Biblioteca-FQ]]></dcterms:publisher>
    <dcterms:date><![CDATA[1981]]></dcterms:date>
    <dcterms:format><![CDATA[Papel]]></dcterms:format>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:language><![CDATA[Espa&ntilde;ol]]></dcterms:language>
    <dcterms:type><![CDATA[Bibliograf&iacute;a]]></dcterms:type>
    <dcterms:temporal><![CDATA[1949-1980]]></dcterms:temporal>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5023">
    <dcterms:title><![CDATA[<strong>Dosificaci&oacute;n de hipoclorito en Agua Jane : diferentes t&eacute;cnicas de dosificaci&oacute;n de hipoclorito, porcentaje aproximado de hipoclorito en blanqueadores, acci&oacute;n del hipoclorito</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[<strong>HIPOCLORITO</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>HIPOCLORITO DE SODIO</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>DISOLUCION</strong>]]></dcterms:subject>
    <dcterms:publisher><![CDATA[Biblioteca-FQ]]></dcterms:publisher>
    <dcterms:date><![CDATA[1981]]></dcterms:date>
    <dcterms:format><![CDATA[Papel]]></dcterms:format>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Espa&ntilde;ol]]></dcterms:language>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Bibliograf&iacute;a]]></dcterms:type>
    <dcterms:temporal><![CDATA[1916-1980]]></dcterms:temporal>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5022">
    <dcterms:title><![CDATA[<strong>Investigaci&oacute;n de un aceite de oliva puro, propiedades qu&iacute;micas : &iacute;ndice de saponificaci&oacute;n, &iacute;ndice de acidez, &iacute;ndice de acetilo, &iacute;ndice de yodo</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[<strong>ACEITE DE OLIVA</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>PROPIEDADES QUIMICAS</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>HIDROLISIS</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>ACIDEZ</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>ACETILO</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>YODO</strong>]]></dcterms:subject>
    <dcterms:publisher><![CDATA[Biblioteca-FQ]]></dcterms:publisher>
    <dcterms:date><![CDATA[1981]]></dcterms:date>
    <dcterms:format><![CDATA[Papel]]></dcterms:format>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Espa&ntilde;ol]]></dcterms:language>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:language><![CDATA[Franc&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Bibliograf&iacute;a]]></dcterms:type>
    <dcterms:temporal><![CDATA[1900-1980]]></dcterms:temporal>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5021">
    <dcterms:title><![CDATA[<strong>Cetrimide : conocimiento del producto</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[<strong>ANTIINFECCIOSOS</strong>]]></dcterms:subject>
    <dcterms:publisher><![CDATA[Biblioteca-FQ]]></dcterms:publisher>
    <dcterms:date><![CDATA[1981]]></dcterms:date>
    <dcterms:format><![CDATA[Papel]]></dcterms:format>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Bibliograf&iacute;a]]></dcterms:type>
    <dcterms:temporal><![CDATA[1964-1977]]></dcterms:temporal>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5020">
    <dcterms:title><![CDATA[<strong>Glucone Lactone : Ref. C.A. 90-80-2 (Registry Number Index) C.A.- Gluconic acid lactone</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[<strong>FORMULA C6H10O6</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>GLUCONOLACTONA</strong>]]></dcterms:subject>
    <dcterms:publisher><![CDATA[Biblioteca-FQ]]></dcterms:publisher>
    <dcterms:date><![CDATA[1981]]></dcterms:date>
    <dcterms:format><![CDATA[Papel]]></dcterms:format>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Bibliograf&iacute;a]]></dcterms:type>
    <dcterms:temporal><![CDATA[1978]]></dcterms:temporal>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5019">
    <dcterms:title><![CDATA[<strong>Obtenci&oacute;n y determinaci&oacute;n cuantitativa de guanina a partir de escamas y piel de pescado</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[<strong>ESENCIA DE PERLAS</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>PEARL GLADDY MIXTURE</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>SILVER FISH</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>BRILLO DE PERLAS</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>ACIDOS NUCLEICOS</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>PECES</strong>]]></dcterms:subject>
    <dcterms:publisher><![CDATA[Biblioteca-FQ]]></dcterms:publisher>
    <dcterms:date><![CDATA[1981]]></dcterms:date>
    <dcterms:format><![CDATA[Papel]]></dcterms:format>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Bibliograf&iacute;a]]></dcterms:type>
    <dcterms:temporal><![CDATA[1941-1978]]></dcterms:temporal>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5018">
    <dcterms:title><![CDATA[<strong>Acci&oacute;n contaminante de atm&oacute;sfera contaminada con clor y bromo : seguridad industrial</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[<strong>CONTAMINACION DEL AIRE</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>ATMOSFERAS</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>CLORO</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>BROMO</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>SANIDAD Y SEGURIDAD OCUPACIONAL</strong>]]></dcterms:subject>
    <dcterms:publisher><![CDATA[Biblioteca-FQ]]></dcterms:publisher>
    <dcterms:date><![CDATA[1981]]></dcterms:date>
    <dcterms:format><![CDATA[Papel]]></dcterms:format>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:language><![CDATA[Franc&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Bibliograf&iacute;a]]></dcterms:type>
    <dcterms:temporal><![CDATA[1973-1980]]></dcterms:temporal>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5017">
    <dcterms:title><![CDATA[<strong>Maltosa</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[<strong>MALTOSA</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>DISACARIDOS</strong>]]></dcterms:subject>
    <dcterms:publisher><![CDATA[Biblioteca-FQ]]></dcterms:publisher>
    <dcterms:date><![CDATA[1981]]></dcterms:date>
    <dcterms:format><![CDATA[Papel]]></dcterms:format>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Bibliograf&iacute;a]]></dcterms:type>
    <dcterms:temporal><![CDATA[1945-1976]]></dcterms:temporal>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5016">
    <dcterms:title><![CDATA[<strong>Pescado : hidr&oacute;lisis de prote&iacute;nas</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[<strong>FISH</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>MEAL</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>PROTEIN, HYDROLYSIS OF</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>PECES</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>HIDROLISIS</strong>]]></dcterms:subject>
    <dcterms:subject><![CDATA[<strong>PROTEINAS</strong>]]></dcterms:subject>
    <dcterms:publisher><![CDATA[Biblioteca-FQ]]></dcterms:publisher>
    <dcterms:date><![CDATA[1981]]></dcterms:date>
    <dcterms:format><![CDATA[Papel]]></dcterms:format>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:type><![CDATA[Bibliograf&iacute;a]]></dcterms:type>
    <dcterms:temporal><![CDATA[1973-1977]]></dcterms:temporal>
</rdf:Description><rdf:Description rdf:about="https://riquim.fq.edu.uy/items/show/5015">
    <dcterms:title><![CDATA[<strong>Laureato de diglicol : qu&eacute; es y para qu&eacute; sirve</strong>]]></dcterms:title>
    <dcterms:subject><![CDATA[<strong>LAUREATO DE DIGLICOL</strong>]]></dcterms:subject>
    <dcterms:publisher><![CDATA[Biblioteca-FQ]]></dcterms:publisher>
    <dcterms:date><![CDATA[1981]]></dcterms:date>
    <dcterms:format><![CDATA[Papel]]></dcterms:format>
    <dcterms:format><![CDATA[PDF]]></dcterms:format>
    <dcterms:language><![CDATA[Ingl&eacute;s]]></dcterms:language>
    <dcterms:language><![CDATA[Espa&ntilde;ol]]></dcterms:language>
    <dcterms:type><![CDATA[Bibliograf&iacute;a]]></dcterms:type>
    <dcterms:temporal><![CDATA[1975-1979]]></dcterms:temporal>
</rdf:Description></rdf:RDF>
