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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Bibliografske podrobnosti
Glavni avtor: Quevedo Barreto, Luci Angelita (author)
Format: bachelorThesis
Jezik:spa
Izdano: 2021
Teme:
LIPÓLISIS
LIPASAS
QUESO FRESCO
QUESO MADURADO
INDUSTRIA LÁCTEA
INDUSTRIA QUESERA
Online dostop:http://dspace.unach.edu.ec/handle/51000/7456
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http://dspace.unach.edu.ec/handle/51000/7456

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