Tipo de pasteurización y temperatura de almacenamiento en la estabilidad fisicoquímica, microbiológica y sensorial del néctar mix de cítricos con sábila
The present investigation was carried out with the objective of determining the type of pasteurization and the storage temperature that guarantee the physicochemical, microbiological and sensory stability of the nectar mix of orange (Citrus sinnensis), mandarin (Citrus reticulata), lemon (Citrus lem...
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| Format: | masterThesis |
| Language: | spa |
| Published: |
2021
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| Online Access: | http://repositorio.espam.edu.ec/handle/42000/1581 |
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