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...
Shranjeno v:
| Glavni avtor: | |
|---|---|
| Drugi avtorji: | |
| Format: | bachelorThesis |
| Jezik: | spa |
| Izdano: |
2022
|
| Teme: | |
| Online dostop: | http://repositorio.espam.edu.ec/handle/42000/1853 |
| Oznake: |
Označite
Brez oznak, prvi označite!
|
Označite