Efecto de La Ε-Polilisina y propóleo como conservantes en la vida útil del yogurt

This study evaluated the effect of the different mixtures of ε-Polylysine and Propolis on the shelf life of yogurt, being an experimental research. Five treatments with mixtures of ε-polylysin and propolis were evaluated in a completely randomized design with 3 replicas. The behavior of the preserva...

• Κύριος συγγραφέας: Lectong Cusme, Nieve Esther (author)
• Άλλοι συγγραφείς: Quiñonez Becerra, Neiva Maricela (author)
• Μορφή: masterThesis
• Γλώσσα: spa
• Έκδοση: 2020
• Θέματα: Leche fermentada; Antimicrobiano; Conservantes; Mohos; Levaduras
• Διαθέσιμο Online: http://repositorio.espam.edu.ec/handle/42000/1357