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...
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| 主要作者: | |
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| 格式: | bachelorThesis |
| 語言: | spa |
| 出版: |
2018
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| 主題: | |
| 在線閱讀: | http://dspace.unach.edu.ec/handle/51000/4890 |
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