Concentración de aceite esencial de albahaca morada encapsulado y tiempo de inmersión sobre las características organolépticas y capacidad antimicrobiana en queso
The purpose of this research is to determine the immersion time and the addition of encapsulated holy basil essential oil. The variables evaluated were the organoleptic characteristics and antimicrobial capacity in fresh cheese. This experimental type investigation was subjected to a completely rand...
Gorde:
| Egile nagusia: | |
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| Formatua: | masterThesis |
| Hizkuntza: | spa |
| Argitaratua: |
2020
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| Gaiak: | |
| Sarrera elektronikoa: | http://repositorio.espam.edu.ec/handle/42000/1358 |
| Etiketak: |
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