Elaboración de queso semi-maduro (andino) con tres diferentes tipos de salami en la planta de lácteos el toril.
This research was carried out to elaborate on an Andean cheese with three different varieties of salami (garlic, beer, and smoked), adding the different types of salami in different percentages such as 10%, 20%, and 30%, where it is presented which treatment to be analyzed. A sensory analysis was ma...
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| Format: | bachelorThesis |
| Language: | spa |
| Published: |
2022
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| Online Access: | http://repositorio.utc.edu.ec/handle/27000/8738 |
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