Influencia de la adición de estabilizantes en el rendimiento, propiedades fisicoquímicas, microbiológicas y sensoriales del queso fresco pasteurizado
The present research work aimed to establish the influence of the addition of stabilizers on the yield, physicochemical, microbiological and sensory properties of pasteurized fresh cheese, governed by the requirements for fresh cheeses not matured according to the INEN 1528 standard. An DCA was used...
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| Formaat: | bachelorThesis |
| Taal: | spa |
| Gepubliceerd in: |
2022
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| Online toegang: | http://repositorio.espam.edu.ec/handle/42000/1759 |
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