Dosis de consorcio microbiano y grado de temperatura en la vida útil de una longaniza artesanal
The present investigation was carried out with the objective of determining the dose of microbial consortium (Lactobacillus plantarum, Lactobacillus acidophilos, Bacillus subtilis) and the storage temperature that guarantees the prolongation of the useful life of an artisanal sausage in Chone-Manabí...
Gorde:
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| Formatua: | masterThesis |
| Hizkuntza: | spa |
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2019
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| Sarrera elektronikoa: | http://repositorio.espam.edu.ec/handle/42000/1093 |
| Etiketak: |
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