dc.creator | Fallas Rodríguez, Pilar | |
dc.creator | Cortés Muñoz, Marianela | |
dc.creator | Cubero Castillo, Elba | |
dc.creator | Víquez Barrantes, Diana | |
dc.creator | Cordero García, Marcia | |
dc.date.accessioned | 2018-08-20T19:12:44Z | |
dc.date.accessioned | 2019-04-25T15:12:52Z | |
dc.date.available | 2018-08-20T19:12:44Z | |
dc.date.available | 2019-04-25T15:12:52Z | |
dc.date.created | 2018-08-20T19:12:44Z | |
dc.date.issued | 2017 | |
dc.identifier | http://hdl.handle.net/10669/75423 | |
dc.identifier | 735-A6-906 | |
dc.identifier | 735-B4-300 | |
dc.identifier.uri | http://repositorioslatinoamericanos.uchile.cl/handle/2250/2380459 | |
dc.description.abstract | Este documento presenta la metodología utilizada para evaluar las características sensoriales que describen y diferencian al queso Turrialba tradicional. | |
dc.description.abstract | This document presents the methodology to evaluate the sensory characteristics which describe and differentiate Traditional Turrialba Cheese | |
dc.language | es | |
dc.rights | http://creativecommons.org/licenses/by-nd/4.0/ | |
dc.rights | Attribution-NoDerivatives 4.0 Internacional | |
dc.source | San José, Costa Rica: Universidad de Costa Rica | |
dc.subject | Turrialba | |
dc.subject | Sensorial | |
dc.subject | Sensory | |
dc.subject | Cheese | |
dc.subject | Traditional | |
dc.subject | 637.3 Procesamiento de queso | |
dc.subject | 664 Tecnología de alimentos | |
dc.title | Queso Turrialba Fresco Tradicional: Guía para su evaluación e identificación sensorial | |
dc.type | Informes técnico | |
dc.type | Reporte técnico | |