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...

• Κύριος συγγραφέας: García Pérez, Ximena Rossebel (author)
• Μορφή: bachelorThesis
• Έκδοση: 2024
• Θέματα: Alternativa; Recurso; Residuo; Desperdicio
• Διαθέσιμο Online: http://dspace.utb.edu.ec/handle/49000/17199