Adaptación tecnológica para la elaboración de queso mozzarella en el cantón Quilanga
In the present study, the use of vinegar as acidifying agent for curd as well as its influence on the performance, organoleptic characteristics and the processing time for mozzarella cheese were evaluated. The addition of 30 ml of vinegar per liter of milk was studied at different time intervals dur...
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| Hovedforfatter: | |
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| Format: | bachelorThesis |
| Sprog: | spa |
| Udgivet: |
2014
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| Fag: | |
| Online adgang: | http://dspace.utpl.edu.ec/handle/123456789/10718 |
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