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...
Wedi'i Gadw mewn:
| Prif Awdur: | |
|---|---|
| Fformat: | bachelorThesis |
| Iaith: | spa |
| Cyhoeddwyd: |
2023
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| Pynciau: | |
| Mynediad Ar-lein: | https://repositorio.uteq.edu.ec/handle/43000/7989 |
| Tagiau: |
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