Determinación de dosis de enzimas y tiempos óptimos de hidrólisis para mejorar la digestibilidad de las proteínas obtenidas de residuos de pescado

The aim of this research was to evaluate the digestibility of fishery residues that have undergone enzymatic hydrolysis processes. A commercial protease obtained by controlled fermentation of a strain of Bacillus spp. Crude residues of commercial value were used such as: viscera, head, tail, discard...

• Հիմնական հեղինակ: Lavid Navarrete, Evelyn Consuelo (author)
• Ձևաչափ: masterThesis
• Լեզու: spa
• Հրապարակվել է: 2019
• Խորագրեր: Digestibilidad; Hidrólisis; Enzima; Residuos de Pescado
• Առցանց հասանելիություն: http://repositorio.espam.edu.ec/handle/42000/1052