Evaluación de las principales fincas productoras de queso fresco artesanal manaba sobre la preferencia sensorial, calidad fisicoquímica y microbiológica

The objective was to evaluate the fresh artisan manaba cheese and the main farms that produce it, on the variables of compliance with Good Milking Practices (BPO initials in Spanish), physicochemical, microbiological and sensory quality, an interview was applied as a tool to a sample of the sectors...

• मुख्य लेखक: Solórzano Zambrano, Virginia Guadalupe (author)
• स्वरूप: masterThesis
• भाषा: spa
• प्रकाशित: 2021
• विषय: Fincas; Preferencias; Queso manaba; Sensorial; Calidad; Fisicoquímica y microbiología
• ऑनलाइन पहुंच: http://repositorio.espam.edu.ec/handle/42000/1586