Correlación entre los periodos de inducción oxidativa y métodos sensoriales para determinar el umbral de aceptación en aceites vegetales comestibles
In the oil and grease industry, it is essential to study the shelf life based on oxidative stability, creating the challenge of being able to estimate this information more accurately. The objective of this work was to determine the threshold of acceptance of edible vegetable oils by instrumental se...
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| Format: | masterThesis |
| Sprog: | spa |
| Udgivet: |
2021
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| Online adgang: | http://repositorio.espam.edu.ec/handle/42000/1366 |
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