Caracterización de propiedades físicas y antimicrobianas in vitro de un recubrimiento comestible a base de muyuyo (cordia lutea lam.) y quitosano
The objective of the present study was the characterization of the physical and antimicrobial properties of edible coatings of chitosan and rubber band. The experimental unit consisted of 20 ml of coating forming solution. For this, the factors will be manipulated. A: Chitosan concentration (0.5, 1....
Sábháilte in:
| Príomhchruthaitheoir: | |
|---|---|
| Formáid: | masterThesis |
| Teanga: | spa |
| Foilsithe / Cruthaithe: |
2019
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| Ábhair: | |
| Rochtain ar líne: | http://repositorio.espam.edu.ec/handle/42000/1063 |
| Clibeanna: |
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