Propuesta de procesos para envasado y almacenamiento en la vida útil de tres bebidas ancestrales con preparados enzimáticos.
Theproposedinvestigationofprocessesforthepackaging and storage in theshelflifeofthree ancestral beverageswithenzymepreparationsaimedtoraiseinformationontheelaboration, heattreatments, typesofcontainers, packaging, storagetemperatures, and thedifferenttypesofphysicalanalysischemical, microbiological,...
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| Format: | bachelorThesis |
| Language: | spa |
| Published: |
2020
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| Online Access: | http://repositorio.utc.edu.ec/handle/27000/7006 |
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