Elaboración de harina de cabeza de camarón controlando etapa de cocción a 95ºc y secado a 75ºc
In the present research was elaborated flour shrimp head, controlling the cooking stage at 95ºC and dried at 75ºC, the shrimp heads underwent microbiological analysis and head meal shrimp will perform a bromatological. Obtaining the shrimp head meal was performed according to the following process:...
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| Format: | bachelorThesis |
| Sprache: | spa |
| Veröffentlicht: |
2011
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| Schlagworte: | |
| Online Zugang: | http://repositorio.utmachala.edu.ec/handle/48000/1818 |
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