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...
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| Formaat: | bachelorThesis |
| Gepubliceerd in: |
2025
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| Onderwerpen: | |
| Online toegang: | https://repositorio.puce.edu.ec/handle/123456789/45465 |
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