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...
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| Autore principale: | |
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| Natura: | bachelorThesis |
| Lingua: | spa |
| Pubblicazione: |
2025
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| Accesso online: | http://repositorio.espam.edu.ec/handle/42000/2771 |
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