Porcentaje óptimo de propóleos como agente bioconservante en la longaniza artesanal
This research was carried out in order to evaluate the optimal percentage of propolisas a bio-conservative agent in artisanal sausage by applying the factors (A): percentage of propolis with the following levels: a1 = 1%, a2 = 1.5 % y a3 = 2% and storage temperature (B) with the following levels: b1...
Salvato in:
| Autore principale: | |
|---|---|
| Natura: | bachelorThesis |
| Lingua: | spa |
| Pubblicazione: |
2019
|
| Soggetti: | |
| Accesso online: | http://repositorio.espam.edu.ec/handle/42000/1131 |
| Tags: |
Aggiungi Tag
Nessun Tag, puoi essere il primo ad aggiungerne!!
|
Aggiungi Tag