| 000 | 00998nam a2200253Ia 4500 | ||
|---|---|---|---|
| 001 | IA_After 48 h, the cheeses of different treatments were subjected to analysis of chemical composition, instrumental determination of texture, analysis of microstructure and sensory evaluation. | ||
| 002 | DESARROLLO DE MICROCAPSULAS A PARTIR DE PROTEiNA D | ||
| 008 | 220117s xx 000 0 und d | ||
| 010 | _a185560 | ||
| 530 | _aDisponible en PDF | ||
| 650 |
_aCheeses _9148387 |
||
| 650 |
_aEmulsificación _9159636 |
||
| 650 |
_aEmulsifying _9159637 |
||
| 650 |
_aGelatinización _9159638 |
||
| 650 |
_aGelatinization _9159639 |
||
| 650 |
_aMicroencapsulación _975512 |
||
| 650 |
_aMicroencapsulation _9158028 |
||
| 650 | _aQuesos | ||
| 700 |
_aAguirre Mandujano, Eleazar, asesor _9163733 |
||
| 700 |
_aLobatos Calleros, Consuelo. S. O., dir. _9159640 |
||
| 700 |
_aVernon Carter, Eduardo Jaime, asesor _9163734 |
||
| 942 | _cTESIS G663 2014 | ||
| 999 |
_c185560 _d185560 |
||