Efecto del tiempo de escaldado y fajilla termoformable sobre el pardeamiento de salsa picante del tomate de árbol (cyphomandra betacea cav)
The objective of this investigation was to evaluate the effect of thermoformable blanching time and faber on the tanning of spicy tomato sauce (Cyphomandra betacea Cav). Experimental research was carried out in which 6 study treatments were implemented. For the organoleptic characteristics Scoring T...
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| Autor principal: | |
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| Format: | masterThesis |
| Idioma: | spa |
| Publicat: |
2019
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| Matèries: | |
| Accés en línia: | http://repositorio.espam.edu.ec/handle/42000/1067 |
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