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|a Díaz Pineda, Lidia Magdalena
|9 2884
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|a Efecto de la adición cuatro cepas de bacterias lacticas (Lactococcus lactis sub sp. Cremoris, Lactococcus lactis sub sp. lactis, Streptococcus thermphilus, Lactobacillus helveticus) en la elaboración de queso cheddar /
|c Díaz Pineda, Lidia Magdalena
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|a Catacamas, Olancho,
|b UNAG,
|c 2012
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|a 40 p.
|b Tab. Graf.
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|a Tesis (Licenciado en Tecnología Alimentaria)
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| 650 |
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|x QUESO CHEEDAR
|x CEPAS-BACTERIAS ACIDO
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