Influencia del tiempo de inmersión en soluciones de enzimas proteolícas de pitahaya (hylocereus undatus) sobre la textura de la carne bovina
The objective of the present investigation was to evaluate the application of enzymatic solutions of the red pitahaya husk to improve the texture of bovine meat in high tenderness cut. The proteolytic enzyme concentrate was extracted, partially purified and dried to make the physicochemical characte...
Tallennettuna:
| Päätekijä: | |
|---|---|
| Aineistotyyppi: | masterThesis |
| Kieli: | spa |
| Julkaistu: |
2019
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| Aiheet: | |
| Linkit: | http://repositorio.espam.edu.ec/handle/42000/1094 |
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