Optimización de la calidad sensorial de una conserva de camarón (Litopenaeus vannamei) con tres tipos de acidulantes
The objective of this work was to establish the combination of acidulants that significantly optimize the texture and sensory quality of a shrimp conservation, in order to carry out the investigation, a Simplex-Latex mixture design was applied in which it was based on mixing the acid components citr...
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| Formato: | bachelorThesis |
| Idioma: | spa |
| Publicado em: |
2022
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| Acesso em linha: | http://repositorio.espam.edu.ec/handle/42000/1855 |
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