Incidencia del tiempo y temperatura de almacenamiento en la calidad microbiológica y estabilidad de la textura en carne de chame (Dormitatos Latinfrons)
The objective of this research was to evaluate the effect of temperature and storage time on the mi crobiological quality and texture of chame (Dormitator latifrons) meat. As the first factor under study (A), refrigeration (3ºC ±1) and freezing (-11ºC ±1) temperatures were established, with storage...
Bewaard in:
| Hoofdauteur: | |
|---|---|
| Formaat: | masterThesis |
| Taal: | spa |
| Gepubliceerd in: |
2022
|
| Onderwerpen: | |
| Online toegang: | http://repositorio.espam.edu.ec/handle/42000/1926 |
| Tags: |
Voeg label toe
Geen labels, Wees de eerste die dit record labelt!
|
Voeg label toe Wees de eerste die reageert!