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...

Бүрэн тодорхойлолт

-д хадгалсан:
Номзүйн дэлгэрэнгүй
Үндсэн зохиолч: Cuasapud Guerrra, Vianey Vladimir (author)
Формат: bachelorThesis
Хэвлэсэн: 2025
Нөхцлүүд:
Онлайн хандалт:https://repositorio.puce.edu.ec/handle/123456789/45465
Шошгууд: Шошго нэмэх
Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!