EVALUACIÓN DE LA BACTERIA ÁCIDO LÁCTICA (Leuconostoc mesenteroides) Y EL ACEITE ESENCIAL DE ROMERO (Rosmarinus officinalis) COMO BIOCONSERVANTES EN LA ELABORACIÓN DE CONSERVA DE PAICHE (Arapaimas gigas) EN ENVASE DE VIDRIO

The objective of this research project is to evaluate the effect of lactic acid bacteria (Leuconostoc mesenteroides) and rosemary essential oil (Rosmarinus officinalis) in the process of making paiche (Arapaima gigas) preserves, using different concentrations and types of fish cuts, for that microbi...

Ful tanımlama

Kaydedildi:
Detaylı Bibliyografya
Yazar: Suarez Arce, Valeria Anthonella (author)
Materyal Türü: bachelorThesis
Dil:spa
Baskı/Yayın Bilgisi: 2023
Konular:
Online Erişim:https://repositorio.uteq.edu.ec/handle/43000/8024
Etiketler: Etiketle
Etiket eklenmemiş, İlk siz ekleyin!