Elaboración de mortadela utilizando colorantes naturales de Remolacha (Beta Vulgaris) y Sangorache (Amaranthus Quitensis L.) como remplazo al colorante artificial.

The food industry must be in line with the new food trends of consumers in order to satisfy their tastes and preferences by offering new, nutritious, functional and innovative products. The objective of this research work was the production of mortadella with natural dyes gotten from beet and amaran...

• Huvudupphovsman: Orozco Calero, Edith Paulina (author)
• Materialtyp: bachelorThesis
• Språk: spa
• Publicerad: 2016
• Ämnen: Remolacha; Sangorache; Colorante Natural; Mortadela
• Länkar: http://dspace.unach.edu.ec/handle/51000/3059