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...
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| Formato: | bachelorThesis |
| Publicado: |
2024
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| Acceso en liña: | http://dspace.utb.edu.ec/handle/49000/17199 |
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