Efecto del aceite esencial de orégano y romero sobre la estabilidad oxidativa, propiedades físicas y sensoriales de un ghee saborizado
The oxidation of fats is a critical issue in products with high lipid content. Ghee, being a fatty food, is susceptible to oxidation, which affects its shelf life and sensory properties. This research evaluated the effect of oregano and rosemary essential oils on the oxidative stability, physical pr...
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| Format: | bachelorThesis |
| Sprog: | spa |
| Udgivet: |
2025
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| Online adgang: | http://repositorio.espam.edu.ec/handle/42000/2661 |
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