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.

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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Kaydedildi:
Detaylı Bibliyografya
Yazar: Acurio Chimba, Josseline Gabriela (author)
Diğer Yazarlar: Balseca Pila, Stalin Rafael (author)
Materyal Türü: bachelorThesis
Dil:spa
Baskı/Yayın Bilgisi: 2021
Konular:
MUCÍLAGO
GLICEROL
PETRIFILM
AGROINDUSTRIAL
Online Erişim:http://repositorio.utc.edu.ec/handle/27000/10137
Etiketler: Etiketle
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Internet

http://repositorio.utc.edu.ec/handle/27000/10137

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