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...
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| Formato: | bachelorThesis |
| Publicado: |
2025
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| Acceso en línea: | http://dspace.utb.edu.ec/handle/49000/17877 |
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