Evaluación de colágeno extraído de residuos del Atún (Thunnus), como una alternativa de emulsificante en la elaboración de salsas.

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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Kaydedildi:
Detaylı Bibliyografya
Yazar: García Pérez, Ximena Rossebel (author)
Materyal Türü: bachelorThesis
Baskı/Yayın Bilgisi: 2024
Konular:
Alternativa
Recurso
Residuo
Desperdicio
Online Erişim:http://dspace.utb.edu.ec/handle/49000/17199
Etiketler: Etiketle
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Internet

http://dspace.utb.edu.ec/handle/49000/17199

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