Incidencia de la especie de atún y proporción de migas en el desarrollo de un producto tipo nuggets
The objective of this research work was to determine the effect of the type and proportion of tuna crumbs on the physicochemical properties, sensory analysis and shelf life of a nuggets. A DCA (completely randomized design) was applied in a 3*3 bifactor arrangement with three repetitions per treatme...
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| Autore principale: | |
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| Natura: | bachelorThesis |
| Lingua: | spa |
| Pubblicazione: |
2024
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| Soggetti: | |
| Accesso online: | http://repositorio.espam.edu.ec/handle/42000/2337 |
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