OPTIMIZACIÓN DE LA EXTRACCIÓN DE COLÁGENO A TRAVÉS DE ESCAMAS DE PESCADO Y SU POTENCIAL USO EN LA INDUSTRIA

The research aims to optimize collagen extraction from fish scales by evaluating the influence of temperature and enzyme concentration on process efficiency. A factorial experimental design was used with temperatures of 60 °C and 90 °C, and enzyme concentrations of 5 %, 10 %, and 15 %

• Yazar: PIN MENCIAS, ELVIA ROSSIE (author)
• Materyal Türü: bachelorThesis
• Dil: spa
• Baskı/Yayın Bilgisi: 2025
• Konular: Colágeno, Escamas de pescado, Método, Industria.
• Online Erişim: https://repositorio.uteq.edu.ec/handle/43000/8961