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...

• Κύριος συγγραφέας: Cedeño Medranda, Karen Abigail (author)
• Άλλοι συγγραφείς: Palma Bazurto, Darwin Josue (author)
• Μορφή: bachelorThesis
• Γλώσσα: spa
• Έκδοση: 2022
• Θέματα: Ɛ-Polilisina; Propóleo; Conservante natural; Vida útil
• Διαθέσιμο Online: http://repositorio.espam.edu.ec/handle/42000/1853