Lipólisis de queso tipo fresco y quesos madurados (quesos azules), factores que afectan y consecuencias
This research aims to compare the lipolysis of fresh type cheese and ripened cheeses (blue cheeses). Factors that affect and consequences this process of lipolysis in cheeses are significant biochemical changes, especially in ripened cheeses. This process is a degradation of the fat produced by the...
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| Autor principal: | |
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| Format: | bachelorThesis |
| Idioma: | spa |
| Publicat: |
2021
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| Matèries: | |
| Accés en línia: | http://dspace.unach.edu.ec/handle/51000/7456 |
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