Buscar
Mostrando ítems 1-2 de 2
Evaluación de la contaminación del yogur por coliformes, E. coli y enterococos
(Universidad de Córdoba, Servicio de Publicaciones, 1984)
We have done a research work on the evolution of the presence of coliforms, E. coli and enterococci in yoghurt which was kept at 72 C for 40 days. We have dealt with 100 samples of two varieties: natural and strawberry ...
Evolución de la contaminación del yogur por levaduras y mohos
(Universidad de Córdoba, Servicio de Publicaciones, 1984)
A research was done on the evolution of the presence of yeast and moulds in yoghourt, which was kept at 7° C for 40 days. We have delt with 200 samples of two varieties: natural and strawberry flavour, both of them from ...