Elaboración de yogurt de mortiño (Vaccinium floribundum) con dos tipos de fermentos lácteos (yo-mix 883 lyo 50 dcu y fermelac) y dos conservantes (sorbato de potasio y benzoato de sodio) y dos temperaturas de incubación en la empresa asocolesig en el cantón Sigchos en el periodo 2015
The investigation was made in a dairy plant in the enterprise ASOCOLESIG, located in Rio Toachi Street and Topalivi, situated in Sigchos country, Cotopaxi province. The principal objective of this investigation was the bilberry (mortiño) yogurt elaboration, using two tipes of dairy ferment (YO-MIX 8...
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| Autor principal: | |
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| Formato: | bachelorThesis |
| Idioma: | spa |
| Publicado em: |
2016
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| Assuntos: | |
| Acesso em linha: | http://repositorio.utc.edu.ec/handle/27000/3272 |
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