Evaluación de la Influencia del Extracto Vegetal de Acelga (beta vulgaris var. cicla) en la Oxidación Lipídica durante el proceso de maduración del pepperoni.

Currently, the synthetic antioxidants which cause diseases such as asthma and rhinitis are trying to be replaced partially or totally by natural antioxidants in food. These natural antioxidants help to slow down the aging of ripened raw meat products, also known as lipid oxidation, a process which p...

Cur síos iomlán

Sábháilte in:
Sonraí bibleagrafaíochta
Príomhchruthaitheoir: Maliza Mendoza, Fabricio Leonardo (author)
Rannpháirtithe: Sopalo Vilca, Alex Vladimir (author)
Formáid: bachelorThesis
Teanga:spa
Foilsithe / Cruthaithe: 2019
Ábhair:
Rochtain ar líne:http://repositorio.utc.edu.ec/handle/27000/6041
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