Elaboración de queso fresco sabor a frutilla (Fragaria vesca) con tres concentraciones al 10, 20, y 30 % de fruta deshidratada, utilizando dos fermentos lácteos yo-mix, y choozit, en el laboratorio académico de la carrera de ingeniería agroindustrial de la Universidad Técnica de Cotopaxi en el período 2015
The cheese is a food that has been present from remote times in the human civilization, from the nutritional point of view it is a source of proteins, vitamins and minerals. In the food culture the fresh cheese takes a wide range of offers as all his added value that it possesses. The aim of the inv...
Gardado en:
| Autor Principal: | |
|---|---|
| Formato: | bachelorThesis |
| Idioma: | spa |
| Publicado: |
2015
|
| Subjects: | |
| Acceso en liña: | http://repositorio.utc.edu.ec/handle/27000/2648 |
| Tags: |
Engadir etiqueta
Sen Etiquetas, Sexa o primeiro en etiquetar este rexistro!
|
Engadir etiqueta