ESTUDIO DEL EMPAQUE PRIMARIO DURANTE EL PROCESO DE MADURACIÓN EN SALCHICHÓN CERVECERO CON ADICIÓN DE CULTIVO LÁCTICO (Lactobacillus delbrueckii Subsp. Bulgaricus y Streptococcus thermophilus)
Matured meat products are developed through a process that is crucial for achieving foods of optimum quality. In the Ecuadorian context, where the production of matured sausages is limited and much of it is imported, the possibility of improving local production through alternative approaches was ex...
Saved in:
| Main Author: | |
|---|---|
| Format: | bachelorThesis |
| Language: | spa |
| Published: |
2023
|
| Subjects: | |
| Online Access: | https://repositorio.uteq.edu.ec/handle/43000/8012 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Add Tag