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

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...

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Detaylı Bibliyografya
Yazar: Maliza Mendoza, Fabricio Leonardo (author)
Diğer Yazarlar: Sopalo Vilca, Alex Vladimir (author)
Materyal Türü: bachelorThesis
Dil:spa
Baskı/Yayın Bilgisi: 2019
Konular:
EVALUACIÓN
INFLUENCIA
ACELGA
Online Erişim:http://repositorio.utc.edu.ec/handle/27000/6041
Etiketler: Etiketle
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Internet

http://repositorio.utc.edu.ec/handle/27000/6041

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