Estandarización del proceso de producción a escala laboratorio de queso fresco para el Centro de Transferencia Tecnológica, Saberes, Producción y Servicios (CETTEPS).

The production of fresh cheese in Ecuador faces problems of uniformity and safety due to the lack of standardization in the processes and the lack of knowledge of the impact of enzymes such as L-type mucor pepsin and chymosin, as well as specific processes such as pasteurization. This research aimed...

• Главный автор: Chávez Moyano, Sebastián Francisco (author)
• Формат: bachelorThesis
• Язык: spa
• Опубликовано: 2025
• Предметы: Estandarización; Queso fresco; Quimosina; Escala laboratorio
• Online-ссылка: http://dspace.unach.edu.ec/handle/51000/14813