Evaluación de colágeno extraído de residuos del Atún (Thunnus), como una alternativa de emulsificante en la elaboración de salsas.
The proposed study focused on the research and development of a mayonnaise-type sauce with different dosages of collagen extracted from tuna (Thunnus) waste, such as skin and scales, as an emulsifying alternative. With a latent problem, it is estimated that the waste of tuna conditioning is between...
Saved in:
| Hovedforfatter: | |
|---|---|
| Format: | bachelorThesis |
| Udgivet: |
2024
|
| Fag: | |
| Online adgang: | http://dspace.utb.edu.ec/handle/49000/17199 |
| Tags: |
Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!
|
Tilføj Tag Vær først til at give en kommentarø!