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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| Format: | bachelorThesis |
| Jezik: | spa |
| Izdano: |
2024
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| Teme: | |
| Online pristup: | http://repositorio.espam.edu.ec/handle/42000/2475 |
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