Evaluación del efecto probiótico sobre la calidad de la canal y parámetros tecnológicos de la carne cuy (Cavia porcellus)

Studies conducted in Ecuador have examined the quality of guinea pig meat and the impact of efficient microorganisms like lactic acid bacteria and yeasts on animal nutrition, demonstrating their ability to enhance meat quality and food safety. The use of growth-promoting antibiotics (GPA) has been c...

• Κύριος συγγραφέας: Muñoz Alvear, Erika Carolina (author)
• Άλλοι συγγραφείς: Vizuete Cajo, Joselin Adriana (author)
• Μορφή: bachelorThesis
• Γλώσσα: spa
• Έκδοση: 2024
• Θέματα: Bacterias lácticas; Levaduras; pH; Parámetros tecnológicos
• Διαθέσιμο Online: http://dspace.unach.edu.ec/handle/51000/14353