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...

• Главный автор: Cedeño Medranda, Karen Abigail (author)
• Другие авторы: Palma Bazurto, Darwin Josue (author)
• Формат: bachelorThesis
• Язык: spa
• Опубликовано: 2022
• Предметы: Ɛ-Polilisina; Propóleo; Conservante natural; Vida útil
• Online-ссылка: http://repositorio.espam.edu.ec/handle/42000/1853