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过滤: 学科 Microbiología de la carne

描述:: 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...
学科:: Microbiología de la carne, Meat -- Preservation, Carne -- Preservación, and Meat -- Microbiology
创造者:: Calderón Oliver, Mariel
贡献者:: Rivera Cabrera, Fernando, Ponce Alquicira, Edith, Román Guerrero, Angélica, Pedroza Islas, Ruth, and Escalona Buendía, Héctor Bernardo
出版者:: Universidad Autónoma Metropolitana
Posgrado:: Doctorado en Biotecnologia
语言:: spa
Año de publicación:: 2016
权:: Acceso Abierto
执照:: Atribucion-NoComercial 4.0 Internacional (CC BY-NC 4.0)
Tipo de Recurso:: info:eu-repo/semantics/masterThesis
识别码:: https://doi.org/10.24275/uami.gt54kn05f

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