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...
Saved in:
| 主要作者: | |
|---|---|
| 其他作者: | |
| 格式: | bachelorThesis |
| 语言: | spa |
| 出版: |
2019
|
| 主题: | |
| 在线阅读: | http://repositorio.utc.edu.ec/handle/27000/6041 |
| 标签: |
添加标签
没有标签, 成为第一个标记此记录!
|
添加标签