Tipos de envase y tiempos de esterilización en el efecto fisicoquímico y microbiológico para pinchagua en conservas de aceite de oliva
The research was aimed at evaluating packaging types and sterilization times on the physicochemical and microbiological effect of pickles in canned olive oil. Two factors were taken into account, factor A corresponding to packaging types (glass and pouch covers). Meanwhile, factor B at sterilization...
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| Format: | bachelorThesis |
| Language: | spa |
| Published: |
2024
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| Online Access: | http://repositorio.espam.edu.ec/handle/42000/2480 |
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