ESTUDIO DEL EFECTO DE LA NISINA COMO BIOCONSERVANTE, EN LAS CARACTERÍSTICAS BROMATOLÓGICAS DE PRODUCTOS CÁRNICOS AHUMADOS: POLLO (Gallus gallus domesticus) Y CERDO (Sus scrofa ssp. domestica)

The objective of the present study was to provide an alternative to tradicional additives by s analyzing the efficacy of nisin as a biopreservative in smoked meat products, applied in three concentrations (0.5, 1 and 2%), with two types of packaging (polypropylene sleeve and vacuum-sealed) in two ty...

Disgrifiad llawn

Wedi'i Gadw mewn:
Manylion Llyfryddiaeth
Prif Awdur: Cervantes García, Oscar Fernando (author)
Fformat: bachelorThesis
Iaith:spa
Cyhoeddwyd: 2023
Pynciau:
Mynediad Ar-lein:https://repositorio.uteq.edu.ec/handle/43000/7989
Tagiau: Ychwanegu Tag
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!