Estudio de almacenamiento para determinar la vida útil de tres bebidas ancestrales fermentadas de bajo contenido alcohólico.
The storage study to determine the shelf life of three fermented ancestral beverages of low alcohol content was carried out to establish the storage time in PET and glass containers at temperatures of (20 °C and 4 °C) before heat treatment. An experimental design was performed with a 3 × 2 × 2 facto...
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| Format: | bachelorThesis |
| Sprog: | spa |
| Udgivet: |
2020
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| Online adgang: | http://repositorio.utc.edu.ec/handle/27000/6691 |
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