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|a Villegas de Gante, Abraham
|e autor
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|a Tecnología de alimentos de origen animal :
|b manual de prácticas /
|c Abraham Villegas de Gante.
|
| 250 |
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|a Tercera edición
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| 264 |
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1 |
|a Bogotá :
|b Editorial Trillas,
|c 2015.
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| 300 |
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|a 208 páginas :
|b ilustraciones ;
|c 23 cm.
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|a texto
|2 rdacontent
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|a sin mediación
|2 rdamedia
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|a volumen
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|a Incluye referencias bibliográficas e índice
|
| 505 |
2 |
|
|a Productos lácteos -- Pruebas básicas de calidad en la leche cruda -- Estandarización de leche en grasa -- Pasteurización -- Cultivos lácticos -- Elaboración de yogur batido -- Elaboración de quesos frescos (molido y panela) -- Elaboración de queso molido, areado, madurado -- Descremado de leche -- Elaboración de mantequilla -- Productos cárnicos -- Pruebas básicas de calidad de carne cruda -- Principios de curación (seca y húmeda) -- Elaboración de salazones -- Elaboración de embutidos secos (Chorizos) -- Elaboración de jamón forjado genuino -- Elaboración de embutidos escaldados (Salchichas)
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