Implementación de tecnologías de membranas en el proceso de elaboración del queso Paipa y su efecto en la calidad microbiológica, perfil lipídico y aceptación sensorial

dc.contributorMedina Vargas, Oscar Julio (Director de tesis)
dc.contributorNovoa Castro, Carlos Fernando (Codirector de tesis)
dc.creatorRojas Morales, Carlos Iván
dc.date.accessioned2021-08-19T18:53:00Z
dc.date.accessioned2022-09-27T13:58:34Z
dc.date.available2021-08-19T18:53:00Z
dc.date.available2022-09-27T13:58:34Z
dc.date.created2021-08-19T18:53:00Z
dc.date.issued2020
dc.identifierRojas Morales, C. I. (2020). Implementación de tecnologías de membranas en el proceso de elaboración del queso Paipa y su efecto en la calidad microbiológica, perfil lipídico y aceptación sensorial. (Tesis de maestría). Universidad Pedagógica y Tecnológica de Colombia, Tunja. http://repositorio.uptc.edu.co/handle/001/3689
dc.identifierhttp://repositorio.uptc.edu.co/handle/001/3689
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/3602572
dc.description.abstractSpa: En este trabajo de investigación se plantea implementar la microfiltración con tecnología de membranas en el proceso de elaboración tradicional del queso Paipa, sin alterar sus características sensoriales, determinar su viabilidad como alternativa de higienización diferente a los procesos convencionales establecidos en la normatividad colombiana.
dc.languagespa
dc.publisherUniversidad Pedagógica y Tecnológica de Colombia
dc.publisherFacultad Ciencias
dc.publisherTunja
dc.publisherMaestría en Ciencias Biológicas
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dc.rightsAtribución-NoComercial-SinDerivadas 2.5 Colombia
dc.titleImplementación de tecnologías de membranas en el proceso de elaboración del queso Paipa y su efecto en la calidad microbiológica, perfil lipídico y aceptación sensorial
dc.typeTrabajo de grado - Maestría


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