Index Catalog // Hyrax

Filtragem por: Asesor/Director Ponce Alquicira, Edith Sujeito Alimentos

Evaluación de la diversidad y dinámica bacteriana del chorizo tipo español durante su proceso de maduración, mediante DGGE y secuenciación masiva

Descrição:	Spanish-type chorizo is ripening meat product that is highly appreciated by consumers for its excellent sensory characteristics. This meat product was analyzed at different ripening stages (0, 10, 20 and 3 days). The proximal analysis was carried out, in addition to the physicochemical properties pH, water activity (aw), total acidity...
Sujeito:	Food Typesetting, Biotechnology, Food Analysis, Chorizo tipo español, Alimentos, Biotecnología, Sausages, and Embutidos
O Criador:	Juárez Castelán, Carmen Josefina
Contribuinte:	Azaola Espinosa, Alejandro Alberto, Escalona Buendía, Héctor Bernardo, Pérez Chabela, María de Lourdes, Ponce Alquicira, Edith, and Quirasco Baruch, Maricarmen
Editor:	Universidad Autónoma Metropolitana
Posgrado:	Doctorado en Biotecnologia
Língua:	spa
Año de publicación:	2019
Direitos:	Acceso Abierto
Licença:	Atribucion-NoComercial 4.0 Internacional (CC BY-NC 4.0)
Tipo de Recurso:	info:eu-repo/semantics/doctoralThesis
Identificador:	https://doi.org/10.24275/uami.1j92g751p