Características microbiológicas y organolépticas del salami aplicando nisina como conservante natural
The objective of the research was to evaluate the effects of using Nisin as a natural preservative in the microbiological and organoleptic characteristics in salami and as a total substitute for nitrite. A DCA was applied with 4 treatments and three replicas, plus a control without application of th...
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| Diğer Yazarlar: | |
| Materyal Türü: | bachelorThesis |
| Dil: | spa |
| Baskı/Yayın Bilgisi: |
2018
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| Konular: | |
| Online Erişim: | http://repositorio.espam.edu.ec/handle/42000/889 |
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