“Evaluación de las propiedades físicas y microbiológicas de la carne fresca de res destinada para el consumo humano en el Cantón Pujilí”.
The purpose of the research was to evaluate the physical characteristics such as: color, pH and temperature of fresh beef, as well as the microbiological quality through the presence of Salmonella, Escherichia coli, Staphylococcus aureus and luminometry tests, as well as the sanitary conditions of t...
Sábháilte in:
| Príomhchruthaitheoir: | |
|---|---|
| Formáid: | masterThesis |
| Teanga: | spa |
| Foilsithe / Cruthaithe: |
2022
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| Ábhair: | |
| Rochtain ar líne: | http://repositorio.utc.edu.ec/handle/27000/8421 |
| Clibeanna: |
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