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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| Formato: | bachelorThesis |
| Idioma: | spa |
| Publicado: |
2021
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| Acceso en liña: | http://repositorio.espam.edu.ec/handle/42000/1562 |
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