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.contributor.advisor | Medina Vargas, Oscar Julio | |
dc.contributor.advisor | Novoa Castro, Carlos Fernando | |
dc.contributor.author | Rojas Morales, Carlos Iván | |
dc.date.accessioned | 2021-08-19T18:53:00Z | |
dc.date.available | 2021-08-19T18:53:00Z | |
dc.date.issued | 2020 | |
dc.description.abstract | Spa: 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. | spa |
dc.description.degreelevel | Maestría | spa |
dc.description.degreename | Magister en Ciencias Biológicas | spa |
dc.format.extent | 1 recurso en línea (77 páginas) : ilustraciones, figuras, tablas. | spa |
dc.format.mimetype | application/pdf | spa |
dc.identifier.citation | Rojas 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 | spa |
dc.identifier.uri | http://repositorio.uptc.edu.co/handle/001/3689 | |
dc.language.iso | spa | spa |
dc.publisher | Universidad Pedagógica y Tecnológica de Colombia | spa |
dc.publisher.faculty | Facultad Ciencias | spa |
dc.publisher.place | Tunja | spa |
dc.publisher.program | Maestría en Ciencias Biológicas | spa |
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dc.rights | Copyright (c) 2020 Universidad Pedagógica y Tecnológica de Colombia | spa |
dc.rights | Atribución-NoComercial-SinDerivadas 2.5 Colombia | * |
dc.rights.accessrights | info:eu-repo/semantics/openAccess | spa |
dc.rights.coar | http://purl.org/coar/access_right/c_abf2 | spa |
dc.rights.creativecommons | Licencia Creative Commons Atribución-NoComercial-SinDerivadas 4.0 Internacional (CC BY-NC-ND 4.0) | spa |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/2.5/co/ | * |
dc.subject.armarc | Membranas (Tecnología) | |
dc.subject.armarc | Separación (Tecnología) | |
dc.subject.armarc | Queso Paipa - Control de la producción | |
dc.subject.armarc | Microbiología | |
dc.subject.armarc | Maestría en Ciencias Biológicas - Tesis y disertaciones académicas | |
dc.subject.other | Fabricación de queso | |
dc.title | 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 | spa |
dc.type | Trabajo de grado - Maestría | spa |
dc.type.coar | http://purl.org/coar/resource_type/c_bdcc | spa |
dc.type.coarversion | http://purl.org/coar/version/c_970fb48d4fbd8a85 | spa |
dc.type.content | Text | spa |
dc.type.driver | info:eu-repo/semantics/masterThesis | spa |
dc.type.redcol | https://purl.org/redcol/resource_type/TM | spa |
dc.type.version | info:eu-repo/semantics/publishedVersion | spa |
dcterms.audience | Investigadores | spa |
dcterms.audience | Docentes | spa |
dcterms.audience | Estudiantes | spa |
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