Efecto de la concentración del aceite esencial de tomillo (thymus vulgaris) sobre la vida útil del queso fresco artesanal
The following work was carried out with the objective of establishing the concentration of thyme essential oil (EAT) to extend the shelf life of artisanal fresh cheese, the cheese was made in Agroindustrias la Marimba in the city of Quinindé from bovine milk Whole and a unial factorial design was de...
Kaydedildi:
| Yazar: | |
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| Materyal Türü: | masterThesis |
| Dil: | spa |
| Baskı/Yayın Bilgisi: |
2019
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| Konular: | |
| Online Erişim: | http://repositorio.espam.edu.ec/handle/42000/1070 |
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