Caracterización fisicoquímica y microbiológica de un concentrado proteico fermentado a partir del suero de quesería
Cheese whey is the by-product resulting from cheese making, which contains a large amount of nutrients that can be used for the development of new products, thus avoiding causing damage to the environment by being discarded directly to the earth's surface or Water. The purpose of this research...
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| Hovedforfatter: | |
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| Format: | bachelorThesis |
| Sprog: | spa |
| Udgivet: |
2023
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| Fag: | |
| Online adgang: | http://dspace.unach.edu.ec/handle/51000/11931 |
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