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01164nam a2200277 a 4500 |
| 001 |
000575952 |
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20220909074153.0 |
| 008 |
171108s2017 xx a gr ||||||eng d |
| 040 |
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|a Sistema de Bibliotecas de la Universidad de Costa Rica
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| 082 |
0 |
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|a 664.907
|b A663ch
|2 23
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| 100 |
1 |
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|a Araya Morice, Adriana
|d 1986-
|e Autor/a
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| 245 |
1 |
0 |
|a Cheese powder as an ingredient in reduced salt dry fermented sausages :
|b effect of the addition of cheese powder and salt content on sensory profile, physicochemical properties and λ-glutamyl kokumi peptides content in dry fermented sausages /
|c Adriana Araya Morice.
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| 260 |
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|c 2017.
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| 300 |
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|a vii, 72 hojas :
|b ilustraciones (algunas a color).
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| 502 |
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|a Tesis--University of Copenhagen. Faculty of Science. Department of Food Science and Technology, Dinamarca, 2017
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| 650 |
0 |
7 |
|a EMBUTIDOS
|x PRUEBAS
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| 650 |
0 |
7 |
|a ALIMENTOS FERMENTADOS
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| 650 |
0 |
7 |
|a SAL
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| 650 |
0 |
7 |
|a ADITIVOS PARA ALIMENTOS
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| 650 |
0 |
0 |
|a PRODUCTOS DE QUESO
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| 650 |
0 |
7 |
|a EMBUTIDOS
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| 650 |
0 |
7 |
|a PROPIEDADES FISICOQUIMICAS
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| 650 |
0 |
7 |
|a EVALUACION SENSORIAL DE ALIMENTOS
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| 900 |
|
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|a 2018-O
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| 916 |
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|a Centro Catalográfico
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| 949 |
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|a ABR -DQS
|