Evaluación del efecto antimicrobiano de la adición de aceite esencial de albahaca morada Ocimum sanctum en embutido de cerdo.

Evaluación del efecto antimicrobiano de la adición de aceite esencial de albahaca morada Ocimum sanctum en embutido de cerdo.

The purpose of this research is to evaluate the addition of purple basil Ocimum sanctum essential oil as an antimicrobial agent in pork sausage. The variables evaluated were microbiological parameters of the pork sausage with levels of 10,15 and 20 percent of purple basil essential oil and sensory a...

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Bibliographic Details
Main Author: Zambrano Santillán, Ángel Ricardo (author)
Format: bachelorThesis
Published: 2024
Subjects:
Arreste de vapor
Embutido
Agente antimicrobiano
Placa de siembra rápida y sensoriales.
Online Access:http://dspace.utb.edu.ec/handle/49000/16328
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http://dspace.utb.edu.ec/handle/49000/16328

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