Aplicación de técnicas de maduración húmeda en carne bovina para el mejoramiento de las características mecánicas, fisicoquímicas y microbiológicas
This research focuses on the factors that affect the maturation of meat, which is a key process to improve its quality. Variables such as time, temperature, relative humidity and exposure air speed were analyzed, which influence the shelf life and composition of the meat, this experimental study las...
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| Diğer Yazarlar: | |
| Materyal Türü: | bachelorThesis |
| Dil: | spa |
| Baskı/Yayın Bilgisi: |
2024
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| Online Erişim: | http://repositorio.espam.edu.ec/handle/42000/2557 |
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