Microorganismos (Lactococcus lactis, Propionibacterium freudenreich y Debaryomyces hansenii) como alternativas a la bioconservación de alimentos.

Microorganismos (Lactococcus lactis, Propionibacterium freudenreich y Debaryomyces hansenii) como alternativas a la bioconservación de alimentos.

The objective of this research was to study the microorganisms (Lactococcus lactis, Propionibacterium freudenreich and microorganisms (Lactococcus lactis, Propionibacterium freudenreich and Debaryomyces hansenii) as alternatives to food biopreservation. The methodology implemented was a bibliographi...

Olles dieđut

Furkejuvvon:
Bibliográfalaš dieđut
Váldodahkki: Carrasco Arévalo, Héctor (author)
Materiálatiipa: bachelorThesis
Almmustuhtton: 2024
Fáttát:
Carne cruda
Carne fermentada
Embutidos
Lactococcus lactis
Liŋkkat:http://dspace.utb.edu.ec/handle/49000/17160
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Interneahtta

http://dspace.utb.edu.ec/handle/49000/17160

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