Evaluación del efecto de la adición de un microencapsulado de extracto de tzintzo (Tagetes minuta) en el retardo de la oxidación lipídica de un queso crema durante su almacenamiento acelerado.
In the current research, it was made with the aim by assessing a microencapsulated extract addition effect from tzintzo (Tagetes minuta) into cream cheese, which was elaborated three samples: a base as an indicator sample and two with different concentrations from microencapsulated (minimum 0,02% an...
Spremljeno u:
| Glavni autor: | |
|---|---|
| Daljnji autori: | |
| Format: | bachelorThesis |
| Jezik: | spa |
| Izdano: |
2023
|
| Teme: | |
| Online pristup: | http://repositorio.utc.edu.ec/handle/27000/10582 |
| Oznake: |
Dodaj oznaku
Bez oznaka, Budi prvi tko označuje ovaj zapis!
|
Dodaj oznaku