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

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...

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Bibliographic Details
Main Author: Marcillo Cevallos, Helen Melina (author)
Other Authors: Zambrano Vera, Jonathan Paul (author)
Format: bachelorThesis
Language:spa
Published: 2021
Subjects:
Técnicas de barrera
Análisis fisicoquímicos
Análisis microbiológicos
Variable interviniente
Tiempo
Queso fresco
Online Access:http://repositorio.espam.edu.ec/handle/42000/1562
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http://repositorio.espam.edu.ec/handle/42000/1562

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