Evaluación de las fases de pasteurización, retención de caseína-grasa y penetración de la cuajada para la estandarización del proceso de queso pasta hilada tipo hoja
The present study is focused on the evaluation of the pasteurization, casein-fat retention and curd penetration phases in order to show the effect in the process of the leaf-spinning cheese, through the appreciation of the physic-chemical characteristics of the product, Optimizing the same and chara...
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| Main Author: | |
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| Format: | bachelorThesis |
| Language: | spa |
| Published: |
2016
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| Subjects: | |
| Online Access: | http://repositorio.uteq.edu.ec/handle/43000/1829 |
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