Desarrollo de un modelo productivo en base a la conservación nutricional de la harina de cabeza de camarón (Penaus Vannamei)
The purpose of this research was to develop a productive model based on the nutritional conservation of shrimp head meal (HCC) (Penaus Vannamei). The temperatures used to obtain the flour were 90, 100 and 110°C and the cooking times for the shrimp cephalothorax were 70, 90 and 110 minutes, obtaining...
Gorde:
| Egile nagusia: | |
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| Beste egile batzuk: | |
| Formatua: | bachelorThesis |
| Hizkuntza: | spa |
| Argitaratua: |
2024
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| Gaiak: | |
| Sarrera elektronikoa: | http://repositorio.espam.edu.ec/handle/42000/2341 |
| Etiketak: |
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