Efectos anticontaminantes de concentraciones de aceites esenciales de orégano y romero en queso fresco no pasteurizado

Efectos anticontaminantes de concentraciones de aceites esenciales de orégano y romero en queso fresco no pasteurizado

The research aimed to evaluate the anti-pollution effect of concentrations of oregano and rosemary essential oils used as edible coatings on unpasteurized cheese. The factors studied were: essential oil (oregano and rosemary) and concentration (0.5%, 1% and 1.5%). A Completely Randomized Design (CRB...

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Bibliographic Details
Main Author: Rivas Vera, Luis Andrés (author)
Other Authors: Mero Zambrano, Pedro Pablo (author)
Format: bachelorThesis
Language:spa
Published: 2024
Subjects:
Tecnología alternativa
Conservación
Calidad
Vida útil
Online Access:http://repositorio.espam.edu.ec/handle/42000/2475
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http://repositorio.espam.edu.ec/handle/42000/2475

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