Caracterización fisicoquímica y sensorial de un queso crema elaborado con cultivo láctico de kéfir
42 p.
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| Format: | Thesis biblioteca |
| Language: | Spanish / Castilian |
| Published: |
Zamorano: Escuela Agrícola Panamericana, 2022
2022
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| Subjects: | ATECAL, Coliformes Totales, Color, Lactosa, Perfil de Azucares, Rendimiento, Textura, |
| Online Access: | https://bdigital.zamorano.edu/handle/11036/7317 |
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