Efecto de la adición de diferentes niveles de Saccharomyces cerevisiae sobre el fermentado de la pulpa de banano (MUSA SPP)

Efecto de la adición de diferentes niveles de Saccharomyces cerevisiae sobre el fermentado de la pulpa de banano (MUSA SPP)

The use of agroindustrial byproducts such as banana pulp can significantly contribute to the sustainability of animal production, reducing costs and improving the efficiency of resource use. The objective of the research was to determine how the incorporation of Saccharomyces cerevisiae, urea and am...

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Detaylı Bibliyografya
Yazar: Garcia Alburquerque, Luis Arturo (author)
Materyal Türü: bachelorThesis
Baskı/Yayın Bilgisi: 2024
Konular:
Nutrición
Banano
Saccharomyces cerevisiae
Fermentación
Online Erişim:http://dspace.utb.edu.ec/handle/49000/17396
Etiketler: Etiketle
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Internet

http://dspace.utb.edu.ec/handle/49000/17396

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