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Filtering by: Asesor/Director Azaola Espinosa, Alejandro Alberto Keyword DGGE

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

Description:: 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...
Subject:: Food Typesetting, Biotechnology, Food Analysis, Chorizo tipo español, Alimentos, Biotecnología, Sausages, and Embutidos
Creator:: Juárez Castelán, Carmen Josefina
Contributor:: Azaola Espinosa, Alejandro Alberto, Escalona Buendía, Héctor Bernardo, Pérez Chabela, María de Lourdes, Ponce Alquicira, Edith, and Quirasco Baruch, Maricarmen
Publisher:: Universidad Autónoma Metropolitana
Posgrado:: Doctorado en Biotecnologia
Language:: spa
Año de publicación:: 2019
Rights Statement*:: Acceso Abierto
License:: Atribucion-NoComercial 4.0 Internacional (CC BY-NC 4.0)
Tipo de Recurso:: info:eu-repo/semantics/doctoralThesis
Identifier:: https://doi.org/10.24275/uami.1j92g751p