Lipólisis de queso tipo fresco y quesos madurados (quesos azules), factores que afectan y consecuencias

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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Détails bibliographiques
Auteur principal: Quevedo Barreto, Luci Angelita (author)
Format: bachelorThesis
Langue:spa
Publié: 2021
Sujets:
LIPÓLISIS
LIPASAS
QUESO FRESCO
QUESO MADURADO
INDUSTRIA LÁCTEA
INDUSTRIA QUESERA
Accès en ligne:http://dspace.unach.edu.ec/handle/51000/7456
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Internet

http://dspace.unach.edu.ec/handle/51000/7456

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