Desarrollo de una mayonesa elaborada con leche entera pasteurizada como sustituto del huevo

The general objective of this study is to develop a mayonnaise made with pasteurized whole milk as a substitute for the egg, through physical and chemical analysis with variables such as fat, pH and sensory analysis. For the fat analysis the Soxleth method was used, and for the pH analysis it was ma...

• Հիմնական հեղինակ: Gómez Gordillo, Alejandra Maribel (author)
• Ձևաչափ: masterThesis
• Լեզու: spa
• Հրապարակվել է: 2018
• Խորագրեր: INDUSTRIA ALIMENTICIA; MAYONESA; PROCESO DE PRODUCCIÓN; DESARROLLO DE PRODUCTOS ALIMENTICIOS
• Առցանց հասանելիություն: http://dspace.udla.edu.ec/handle/33000/9481