Efecto de dos tipos de aceite esencial (naranja y romero) en la conservación de pescado fresco cachema corvina (cynoscion spp) y su influencia en las propiedades físicas y microbiológicas.

Fish are considered as very perishable foods, their physical, chemical and microbiological compositions are altered quickly and easily. Unless appropriate conservation methods are used, the objective of this research was to evaluate the effect of two types of essential oil (orange and Rosemary) in t...

Disgrifiad llawn

Wedi'i Gadw mewn:
Manylion Llyfryddiaeth
Prif Awdur: Molina Paredes, Patricio Fernando (author)
Fformat: bachelorThesis
Iaith:spa
Cyhoeddwyd: 2018
Pynciau:
Mynediad Ar-lein:http://dspace.unach.edu.ec/handle/51000/4890
Tagiau: Ychwanegu Tag
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!