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...
Enregistré dans:
| Auteur principal: | |
|---|---|
| Autres auteurs: | |
| Format: | bachelorThesis |
| Publié: |
2026
|
| Sujets: | |
| Accès en ligne: | https://repositorio.espam.edu.ec/handle/42000/2880 |
| Tags: |
Ajouter un tag
Pas de tags, Soyez le premier à ajouter un tag!
|
Ajouter un tag 
