ELABORACIÓN DE QUESITO ANTIOQUEÑO REDUCIDO EN SODIO Y ADICIONADO CON Bifidobacterium lactis

EDINSON ELIÉCER BEJARANO TORO, JOSÉ URIELSEPÚlVEDA VAlENCIA, GUILLERMO CORREA LONDOÑO

Open source

DOI: 10.18684/bsaa(15)27-35
Published: 6
Container: Biotecnología en el Sector Agropecuario y Agroindustrial
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.18684/bsaa-15-27-35,
  title = {ELABORACIÓN DE QUESITO ANTIOQUEÑO REDUCIDO EN SODIO Y ADICIONADO CON Bifidobacterium lactis},
  author = {EDINSON ELIÉCER BEJARANO TORO and JOSÉ URIELSEPÚlVEDA VAlENCIA and GUILLERMO CORREA LONDOÑO},
  year = {2017},
  journal = {Biotecnología en el Sector Agropecuario y Agroindustrial},
  doi = {10.18684/bsaa(15)27-35},
  url = {https://doi.org/10.18684/bsaa(15)27-35}
}

RIS

TY  - JOUR
TI  - ELABORACIÓN DE QUESITO ANTIOQUEÑO REDUCIDO EN SODIO Y ADICIONADO CON Bifidobacterium lactis
AU  - EDINSON ELIÉCER BEJARANO TORO
AU  - JOSÉ URIELSEPÚlVEDA VAlENCIA
AU  - GUILLERMO CORREA LONDOÑO
PY  - 2017
JO  - Biotecnología en el Sector Agropecuario y Agroindustrial
DO  - 10.18684/bsaa(15)27-35
UR  - https://doi.org/10.18684/bsaa(15)27-35
ER  -

APA

TORO, E. E. B., VAlENCIA, J. U., & LONDOÑO, G. C. (2017). ELABORACIÓN DE QUESITO ANTIOQUEÑO REDUCIDO EN SODIO Y ADICIONADO CON Bifidobacterium lactis. Biotecnología en el Sector Agropecuario y Agroindustrial. https://doi.org/10.18684/bsaa(15)27-35

Source records

doaj · retrieved 2026-09-26T23:48:18.278Z