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...
Saved in:
| 主要作者: | |
|---|---|
| 格式: | masterThesis |
| 語言: | spa |
| 出版: |
2019
|
| 主題: | |
| 在線閱讀: | http://repositorio.espam.edu.ec/handle/42000/1067 |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|
添加標簽