Efecto de la utilización del suero de mantequilla sobre la calidad del manjar de leche.

: Buttermilk is a byproduct of butter production which contains components that could be used to formulate a traditional dairy product such as a delicacy. According to its publications, it is an excellent ingredient to be studied in the technological improvement of foods. The project's purpose...

詳細記述

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書誌詳細
第一著者: Velasco Churuchumbi, José Luis (author)
フォーマット: bachelorThesis
言語:spa
出版事項: 2022
主題:
オンライン・アクセス:http://dspace.unach.edu.ec/handle/51000/9874
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