Efectos de los conservantes naturales ɛ-polilisina y propóleo en la vida útil del queso fresco pasteurizado
The objective of this work was to evaluate the effects of the natural preservatives ε-Polylysine and Propolis on the shelf life of fresh pasteurized cheese, being an experimental investigation, a completely randomized block design (DBCA) was applied, with 6 treatments and 4 repetitions, obtaining a...
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| Format: | bachelorThesis |
| Sprache: | spa |
| Veröffentlicht: |
2022
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| Online Zugang: | http://repositorio.espam.edu.ec/handle/42000/1853 |
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