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...

• Yazar: Altamirano Rodríguez, Danny José (author)
• Diğer Yazarlar: Chavarría Chavarría, Manuel Antonio (author)
• Materyal Türü: masterThesis
• Dil: spa
• Baskı/Yayın Bilgisi: 2019
• Konular: Probióticos; Lactobacillus; Bacillus; Almacenamiento
• Online Erişim: http://repositorio.espam.edu.ec/handle/42000/1093