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Filtering by: División Académica Ciencias Biologicas y de la Salud Subject Microbiología de la carne

Description:: Meat and meat products being foods rich in pro teins and lipids , they are susceptible to microbial decomposition reactions and chemical deterioration , also are ideal culture medium for the growth of pathogenic and spoilage bacteria. Deterioration reactions, such as lipid and protein oxidation occurs by the interaction of...
Subject:: Microbiología de la carne, Meat -- Preservation, Carne -- Preservación, and Meat -- Microbiology
Creator:: Calderón Oliver, Mariel
Contributor:: Rivera Cabrera, Fernando, Ponce Alquicira, Edith, Román Guerrero, Angélica, Pedroza Islas, Ruth, and Escalona Buendía, Héctor Bernardo
Publisher:: Universidad Autónoma Metropolitana
Posgrado:: Doctorado en Biotecnologia
Language:: spa
Año de publicación:: 2016
Rights Statement*:: Acceso Abierto
License:: Atribucion-NoComercial 4.0 Internacional (CC BY-NC 4.0)
Tipo de Recurso:: info:eu-repo/semantics/masterThesis
Identifier:: https://doi.org/10.24275/uami.gt54kn05f

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