Bioconservación de carnes para el consumo humano con la adición de mucílago de cacao (theobroma cacao L.).”

Meat is an important food for mental and bodily development, as it contributes a large amount of nutrients due to its protein, fat, vitamin and mineral content. Biopreservation has evolved due to the continued rejection of chemical additives and explores the use of bacteria as potential natural anti...

• Main Author: Arguello Rivadeneira, Jasson Gabriel (author)
• Other Authors: Mendoza Zambrano, Johnny Leonel (author)
• Format: bachelorThesis
• Language: spa
• Published: 2021
• Subjects: Aditivos alimentarios; Bacterias ácido lácticas; Tiempo de conservación; Capacidad de retención de agua; Colorimetría
• Online Access: https://repositorio.uteq.edu.ec/handle/43000/6473