| 000 | 00960nam a2200217Ia 4500 | ||
|---|---|---|---|
| 001 | IA_In yield it was found that cheese made with lactic acid had a greater yield, which was (9.5%) which is superior to the other two treatments. Sensory found that the cheese asadero made with lactic acid is different from the other two cheeses, and was the most preference. | ||
| 002 | ELABORACION DE QUESO ASADERO POR ACIDULACION | ||
| 008 | 220117s xx 000 0 und d | ||
| 010 | _a179681 | ||
| 530 | _aDisponible en PDF | ||
| 583 | _a1 ej. imp. ; 2 ej. CD | ||
| 650 |
_aAcidificación _9566 |
||
| 650 |
_aAcidification _9147935 |
||
| 650 |
_aCheesemaking _9147936 |
||
| 650 |
_aFabricación de queso _9142991 |
||
| 700 |
_aEsparza Torres, Félix, asesor _9163648 |
||
| 700 |
_aSantos Moreno, Armando, asesor _9163651 |
||
| 700 |
_aVillegas de Gante, Abraham Z., dir. _9147894 |
||
| 942 | _cTESIS C54 2012 | ||
| 999 |
_c179681 _d179681 |
||