Efecto de la forma y dimensión de muestras de queso fresco y velocidad de prueba sobre el análisis de perfil de textura instrumental
Texture profile analysis (TPA) is an excellent instrumental procedure that simulates the jaw mastication; helps to measure and quantify parameters such as hardness, gumminess, chewiness, springiness, cohesiveness among others, the same ones that are associated with the quality of the food. There is...
Tallennettuna:
| Päätekijä: | |
|---|---|
| Aineistotyyppi: | bachelorThesis |
| Kieli: | spa |
| Julkaistu: |
2018
|
| Aiheet: | |
| Linkit: | http://dspace.unach.edu.ec/handle/51000/4809 |
| Tagit: |
Lisää tagi
Ei tageja, Lisää ensimmäinen tagi!
|