Elaboración de filetes de tilapia ahumada empacada al vacío producida en Santo Domingo de los Tsáchilas
The project aims at developing tilapia fillets vacuum packed smoked. The theme was developed taking into account three important aspects: the culture of tilapia, it was analyzed from a macro point of view, that is worldwide, from the point of view, meso, at the level of Latin America and to conclude...
Kaydedildi:
| Yazar: | |
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| Materyal Türü: | bachelorThesis |
| Dil: | spa |
| Baskı/Yayın Bilgisi: |
2010
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| Konular: | |
| Online Erişim: | http://dspace.udla.edu.ec/handle/33000/767 |
| Etiketler: |
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Etiketle | Özet: | The project aims at developing tilapia fillets vacuum packed smoked. The theme was developed taking into account three important aspects: the culture of tilapia, it was analyzed from a macro point of view, that is worldwide, from the point of view, meso, at the level of Latin America and to conclude, from the micro level, or Ecuador. Inside each of these levels is studied breeding, handling and feeding, also shows the progress that has been the production of tilapia in recent years also shown as increasing growth, regarding this issue, there is also observed a competition and the relationship between actors analyzing the market to know how feasible is the product in the market. Another general point is the description of the product, carried out on ample evidence that allowed the taking of the final formulation, this began from the fusion of ingredients that contributed to the product suitable organoleptic features. |
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