Index Catalog // Hyrax

Filtro per: Asesor/Director Azaola Espinosa, Alejandro Alberto Soggetto Biotechnology

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

Descrizione:	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...
Soggetto:	Food Typesetting, Biotechnology, Food Analysis, Chorizo tipo español, Alimentos, Biotecnología, Sausages, and Embutidos
Creatore:	Juárez Castelán, Carmen Josefina
Collaboratore:	Azaola Espinosa, Alejandro Alberto, Escalona Buendía, Héctor Bernardo, Pérez Chabela, María de Lourdes, Ponce Alquicira, Edith, and Quirasco Baruch, Maricarmen
Editore:	Universidad Autónoma Metropolitana
Posgrado:	Doctorado en Biotecnologia
Lingua:	spa
Año de publicación:	2019
Diritti:	Acceso Abierto
Licenza:	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