Efecto de diferentes líquidos de cobertura y tiempos de esterilización sobre la calidad microbiológica, bromatológica y sensorial de una conserva de carne de cerdo
The objective of the study was to evaluate the microbiological, bromatological, and sensory effects in preserved pork. Two factors were considered: factor A included two sterilization times (15 and 30 min), and factor B consisted of two covering liquids (acetic acid and sunflower oil). A 2^2 block f...
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| Format: | bachelorThesis |
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2026
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| Online Zugang: | https://repositorio.espam.edu.ec/handle/42000/2880 |
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