Correlación entre los periodos de inducción oxidativa y métodos sensoriales para determinar el umbral de aceptación en aceites vegetales comestibles

In the oil and grease industry, it is essential to study the shelf life based on oxidative stability, creating the challenge of being able to estimate this information more accurately. The objective of this work was to determine the threshold of acceptance of edible vegetable oils by instrumental se...

• المؤلف الرئيسي: Molina Quijije, Génesis Nataly (author)
• مؤلفون آخرون: Zamora Meza, Erika Alejandra (author)
• التنسيق: masterThesis
• اللغة: spa
• منشور في: 2021
• الموضوعات: GC-headspace; Rancimat; Conductividad; Soya; Girasol; Panel sensorial
• الوصول للمادة أونلاين: http://repositorio.espam.edu.ec/handle/42000/1366