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UNIVERSIDAD LAICA "ELOY ALFARO" DE MANABI
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INGENIERÍA EN ALIMENTOS
INGENIERÍA EN ALIMENTOS
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Issue Date
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2012
EL MÉTODO DE ACIDIFICACIÓN EN LA ELABORACIÓN DE QUESO MOZZARELLA EN EL LABORATORIO DE PROCESAMIENTO DE LA ULEAM, EXTENSIÓN CHONE Y SU INCIDENCIA EN LAS CARACTERÍSTICAS SENSORIALES DEL PRODUCTO EN EL PRIMER SEMESTRE DEL 2011.
CASTELO SOLÓRZANO, MARCIA ANDREA
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SALDARREAGA RODRÍGUEZ, JONATHAN ALEXANDER
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SALDARREAGA RODRÍGUEZ, JONATHAN A...
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LÁCTEOS
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PROCESAMIENTO
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2012