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...

• Κύριος συγγραφέας: Diaz Ruiz, Josthyn Paul (author)
• Μορφή: bachelorThesis
• Έκδοση: 2025
• Θέματα: Reutilización; Rentabilidad; Biomasa; Acidificación; Fermentación
• Διαθέσιμο Online: http://dspace.utb.edu.ec/handle/49000/17877