Caracterización del valor nutricional de un alimento tradicional a partir de la vieja azul (Andinoacara rivulatus) con la finalidad de rescatar las técnicas ancestrales de conservación de la población montubia del Ecuador
The characterization of the nutritional value of Ayampaco was studied from Vieja azul (Andinoacara rivulatus), a traditional food in the montubio peoples of Ecuador, whose purpose is to rescue these ancestral conservation techniques that are shared from generation to generation, identifying the gast...
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| Format: | bachelorThesis |
| Veröffentlicht: |
2022
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| Online Zugang: | https://repositorio.uteq.edu.ec/handle/43000/6881 |
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Tag hinzufügen | Zusammenfassung: | The characterization of the nutritional value of Ayampaco was studied from Vieja azul (Andinoacara rivulatus), a traditional food in the montubio peoples of Ecuador, whose purpose is to rescue these ancestral conservation techniques that are shared from generation to generation, identifying the gastronomic culture of a town. |
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