Efectos de los probióticos (Lactobacillus acidophilus y Bifidobacterium spp), y temperaturas de maduración en las características organolépticas del salami
The research was performed to evaluate the effects of probiotics (Lactobacillus acidophilus and Bifidobacterium spp.) using meat product at different ripeness temperature. A salami was used to improved organoleptic characteristics. DCA bifactorial 2*3 was applied to the salami to see different affec...
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| Format: | bachelorThesis |
| Sprog: | spa |
| Udgivet: |
2014
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| Online adgang: | http://repositorio.espam.edu.ec/handle/42000/432 |
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