BRINE MICROBIOLOGICAL QUALITY USED IN THE PRODUCTION OF FRESH CHEESE IN AN ARTISANAL FACTORY AT Quimiag-Chimborazo

Authors: Arguello, Paola; Albuja, Ana; Rafaela Pacurucu, Ana; Pilamunga, Carlos

Format: Article

Status: publishedVersion

Description

Publication Year: 2020

Language: spa

Topic: Brine
artisanal cheese
microbiological quality
Microbiological quality
Salmuera,
artisanal cheese
calidad microbiológica
Calidad microbiológica

Repository: Revista Perfiles

Get full text: https://perfiles.espoch.edu.ec/index.php/perfiles/article/view/78

Rights: openAccess

License: https://creativecommons.org/licenses/by-nc/4.0