publication . Master thesis . 2016

Influencia de la homogeneización, el contenido en proteína y el fermento en la Calidad del yogur de vaca azucarado batido

Romero Sánchez, Lucía;
Open Access Spanish; Castilian
  • Published: 01 Jan 2016
  • Country: Spain
Máster en Calidad, Desarrollo e Innovación de Alimentos
Persistent Identifiers
free text keywords: Yogur-Fabricación
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