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

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...

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Detaylı Bibliyografya
Yazar: Muñoz Alvear, Erika Carolina (author)
Diğer Yazarlar: Vizuete Cajo, Joselin Adriana (author)
Materyal Türü: bachelorThesis
Dil:spa
Baskı/Yayın Bilgisi: 2024
Konular:
Bacterias lácticas
Levaduras
pH
Parámetros tecnológicos
Online Erişim:http://dspace.unach.edu.ec/handle/51000/14353
Etiketler: Etiketle
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Internet

http://dspace.unach.edu.ec/handle/51000/14353

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