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...

Бүрэн тодорхойлолт

-д хадгалсан:
Номзүйн дэлгэрэнгүй
Үндсэн зохиолч: Solórzano Zambrano, Virginia Guadalupe (author)
Формат: masterThesis
Хэл сонгох:spa
Хэвлэсэн: 2021
Нөхцлүүд:
Онлайн хандалт:http://repositorio.espam.edu.ec/handle/42000/1586
Шошгууд: Шошго нэмэх
Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!