Desarrollo de cuatro condimentos en base a sal para carnes, rojas, blancas, rosadas, pescados y mariscos

The research on the development of four salt-based seasonings for red, white, and pink meats, as well as fish and seafood, addressed a problem related to the need to offer healthy alternatives that enhance flavors without increasing sodium content. The justification lay in the growing demand for inn...

• Autore principale: Cuasapud Guerrra, Vianey Vladimir (author)
• Natura: bachelorThesis
• Pubblicazione: 2025
• Soggetti: sal, sal marina, condimentos alimenticios, alimentación saludable, conservación de alimentos
• Accesso online: https://repositorio.puce.edu.ec/handle/123456789/45465