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influencia del SUERO de leche fermentado en la elaboración jabón pH ac: Elaboración de jabón con pH ácido (Spanish Edition)

by Cristina Daniela Proaño Tamayo

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A technical guide on using fermented whey to produce soap with an acidic pH balance.

ISBN-13 9786202125390 ASIN 620212539X Views 37 Publisher Editorial Académica Española Year 2018 Format Paperback Product Group Book Pages 52 Adult No Created June 15, 2026 Updated September 19, 2026

About This Book

This book examines the role of fermented whey in soap production.

It focuses on achieving an acidic pH in the final product.

Readers learn about the process of making soap with specific pH characteristics.

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I will be using this book for:

influencia del SUERO de leche fermentado en la elaboración jabón pH ac: Elaboración de jabón con pH ácido (Spanish Edition)

About This Book

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I will be using this book for: