Evaluación de técnicas de barrera en queso fresco como reductores del deterioro en refrigeración

The purpose of this research was to evaluate the different barrier techniques according to the physicochemical and microbiological properties in the fresh cheese in order to reduce the deterioration in refrigeration. A DCA (Randomized Complete Design) of a factor with an intervening variable was use...

• Hoofdauteur: Marcillo Cevallos, Helen Melina (author)
• Andere auteurs: Zambrano Vera, Jonathan Paul (author)
• Formaat: bachelorThesis
• Taal: spa
• Gepubliceerd in: 2021
• Onderwerpen: Técnicas de barrera; Análisis fisicoquímicos; Análisis microbiológicos; Variable interviniente; Tiempo; Queso fresco
• Online toegang: http://repositorio.espam.edu.ec/handle/42000/1562