Desarrollo de embutido de pasta fina a base de subproducto del camarón (Litopenaeus vannamei) incorporando Bactoferm LHP (Pediococcus acidilactici y Pediococcus pentosaceus).

Desarrollo de embutido de pasta fina a base de subproducto del camarón (Litopenaeus vannamei) incorporando Bactoferm LHP (Pediococcus acidilactici y Pediococcus pentosaceus).

This research addresses the valorization of broken shrimp from the Ecuadorian shrimp industry, which represents 25,000 tons of by-products annually. A sausage is developed using Bactoferm LHP (Pediococcus acidilactici and Pediococcus pentosaceus) as a starter culture, following the NTE INEN 1388:96...

Fuld beskrivelse

Saved in:
Bibliografiske detaljer
Hovedforfatter: Diaz Ruiz, Josthyn Paul (author)
Format: bachelorThesis
Udgivet: 2025
Fag:
Reutilización
Rentabilidad
Biomasa
Acidificación
Fermentación
Online adgang:http://dspace.utb.edu.ec/handle/49000/17877
Tags: Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!

Internet

http://dspace.utb.edu.ec/handle/49000/17877

Lignende værker