Diseño y producción de un desinfectante para frutas y verduras a base de suero de leche.
Whey is a by-product obtained from the precipitation of casein in the manufacture of cheese, retaining 50 % of the solids of milk such as protein, minerals, lactose and vitamin. In the past it was considered as waste in the cheese factories but nowadays thanks to the research it is known that it is...
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| Hovedforfatter: | |
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| Format: | bachelorThesis |
| Sprog: | spa |
| Udgivet: |
2020
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| Fag: | |
| Online adgang: | http://repositorio.utc.edu.ec/handle/27000/6729 |
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