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...

• المؤلف الرئيسي: Alcívar Alcívar, Gabriel Moisés (author)
• مؤلفون آخرون: Espinoza Zambrano, Angélica Patricia (author)
• التنسيق: bachelorThesis
• اللغة: spa
• منشور في: 2018
• الموضوعات: Bacteriocinas; Bacterias Lácticas; Salami; Nisina
• الوصول للمادة أونلاين: http://repositorio.espam.edu.ec/handle/42000/889