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...

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Bibliographic Details
Main Author: Carrasco Arévalo, Héctor (author)
Format: bachelorThesis
Published: 2024
Subjects:
Carne cruda
Carne fermentada
Embutidos
Lactococcus lactis
Online Access:http://dspace.utb.edu.ec/handle/49000/17160
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http://dspace.utb.edu.ec/handle/49000/17160

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