Influencia de la acidez y temperatura del proceso de hilado del queso tipo “de hoja” sobre las propiedades físico química, sensoriales y microbiológicas
It assessed the physical and chemical characteristics and sensorial characteristics of microbiological sheet cheese under different conditions of yarn. It was used a completely randomized design with a factorial arrangement of 2x2, acidity levels of serum (1.10 % and 0.87 %) and temperature levels o...
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| Natura: | bachelorThesis |
| Lingua: | spa |
| Pubblicazione: |
2016
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| Accesso online: | http://repositorio.uteq.edu.ec/handle/43000/1827 |
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