Evaluación de dos métodos de determinación de acidez de la leche para elaborar quesos frescos y mozzarella, en la finca experimental Punzara de la Universidad Nacional de Loja
In the South region of the country, especially in the county of Loja, they are not standardized the prosecution of the elaboration of cheeses, due to this neglect it doesn't maintain with norms of control of quality, the same ones that he/she has effect at level from the market when always not...
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| Glavni avtor: | |
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| Format: | bachelorThesis |
| Jezik: | spa |
| Izdano: |
2014
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| Teme: | |
| Online dostop: | http://dspace.unl.edu.ec/jspui/handle/123456789/12333 |
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