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...
Kaydedildi:
| Yazar: | |
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| Materyal Türü: | masterThesis |
| Dil: | spa |
| Baskı/Yayın Bilgisi: |
2021
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| Konular: | |
| Online Erişim: | http://repositorio.espam.edu.ec/handle/42000/1586 |
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