Identificación De Bal Asociadas Con Los Aromas Del Queso De Cabra: Identificación De Bacterias Ácido Lacticas Asociadas Con La Producción De Aromas En Quesos Artesanales De Cabra (Spanish Edition)

 Identificación de BAL asociadas con los aromas del queso de cabra: Identificación de bacterias ácido lacticas asociadas con la producción de aromas en quesos artesanales de cabra (Spanish Edition) ebook

Los atributos sensoriales de los quesos están marcadamente influenciados por los microorganismos presentes en ellos, siendo determinante las bacterias ácido lácticas (BAL). La producción comercial y el uso de dichas bacterias ha crecido rápidamente en la industria de alimentos, por las ventajas de su uso, como mayor velocidad en la producción de ácido láctico, la producción de aromas y sabores des...

Paperback: 84 pages
Publisher: Editorial Académica Española (August 16, 2011)
Language: Spanish
ISBN-10: 3844349537
ISBN-13: 978-3844349535
Product Dimensions: 5.9 x 0.2 x 8.7 inches
Amazon Rank: 17902245
Format: PDF ePub djvu ebook


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