Arguedas, N. (2010). Determinación de la sobrevivencia del cultivo probiótico Lactobacillus paracasei subesp.paracasei (LC-01®) en un queso crema durante su almacenamiento y su influencia sobre la aceptación por consumidores, el pH, la textura y los costos variables. Thesis Lic. in Food Technology.
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