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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Sonraí bibleagrafaíochta
Príomhchruthaitheoir: Marcillo Cevallos, Helen Melina (author)
Rannpháirtithe: Zambrano Vera, Jonathan Paul (author)
Formáid: bachelorThesis
Teanga:spa
Foilsithe / Cruthaithe: 2021
Ábhair:
Rochtain ar líne:http://repositorio.espam.edu.ec/handle/42000/1562
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