Thyme (Thymus vulgaris) as an antimicrobial agent in the production of fresh cheese

Authors: Mejía López, Ana; Herrera, Byron; Salazar, Mario; Rojas Vallejo, María Fernanda; Gavín, Verónica; Escobar Machado, José Antonio

Format: Article

Status: publishedVersion

Description

Publication Year: 2017

Language: spa

Topic: Queso
inhibición de Staphylococcus aureus
tomillo
Cheese
inhibition of Staphylococcus aureu
thyme

Repository: Revista Amazónica. Ciencia y Tecnología

Get full text: https://revistas.uea.edu.ec/index.php/racyt/article/view/71

Rights: openAccess

License: Derechos de autor 2017 Revista Amazónica. Ciencia y Tecnología