Estudio de aplicación de un recubrimiento comestible a base de mucílago de cacao criollo (Theobroma cacao L), y aceite esencial de tomillo (Thymus vulgaris L.), para prolongar el tiempo de conservación de la carne de pollo.
The present research project it had objetive it studi of an edible coating based on cacao criollo mucilage (Theobroma cacao L), and thyme essential oil (Thymus vulgaris L.), with purpose to extend the storage time of chicken meat, the application of edible coating in food industry is important to it...
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| Format: | bachelorThesis |
| Language: | spa |
| Published: |
2021
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| Online Access: | http://repositorio.utc.edu.ec/handle/27000/10137 |
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