Influencia del azúcar como componente de una solución de salmuera, en las características físicas y sensoriales del camarón de exportación congelado por aspersión y su efecto en el proceso.
Traditionally, shrimp industries use solutions of brine constituted by salt for the process of freezing, nevertheless, long times in the aspersion of brine process of frozen shrimp affect on the physical and sensory characteristics of the product because of the exhibition of the product to the brine...
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| Other Authors: | , |
| Format: | article |
| Language: | spa |
| Published: |
2010
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| Subjects: | |
| Online Access: | http://www.dspace.espol.edu.ec/handle/123456789/10776 |
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