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...
-д хадгалсан:
Үндсэн зохиолч: | |
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Формат: | masterThesis |
Хэл сонгох: | spa |
Хэвлэсэн: |
2021
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Нөхцлүүд: | |
Онлайн хандалт: | http://repositorio.espam.edu.ec/handle/42000/1586 |
Шошгууд: |
Шошго нэмэх
Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!
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