Caracterización microbiológica y nutricional del suero lácteo de las industrias queseras del cantón Latacunga.
The present study is to know the whey that is a by-product that is obtained through the coagulation of milk in the elaboration of cheeses. Latacunga is one of the cantons of Cotopaxi that discards the whey the most due to ignorance of the usable nutritional value that can be given to it, for which t...
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| Format: | bachelorThesis |
| Sprache: | spa |
| Veröffentlicht: |
2023
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| Online Zugang: | http://repositorio.utc.edu.ec/handle/27000/11017 |
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