Efecto del tiempo y temperatura de cocción sobre las características físico-químicas, microbiológicas y sensoriales del escabeche de tilapia
The objective of this research was to determine the effect of cooking time and temperature on the physicochemical, microbiological, and sensory characteristics of a pickled product made from black tilapia (Oreochromis niloticus). A completely randomized bifactorial A*B design (CRD) was used, with th...
Saved in:
| Main Author: | |
|---|---|
| Format: | bachelorThesis |
| Language: | spa |
| Published: |
2025
|
| Subjects: | |
| Online Access: | http://repositorio.espam.edu.ec/handle/42000/2771 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Add Tag