Uso del ácido ascórbico como antioxidante en la rancidez del filete de pescado mugil curema
One of the problems in the fish conservation is given due to the speed of degradation of the fats that is higher than that of other types of meats. Inside the fish muscle the lipids, the fatty acids and their components are very unstable, reason for which they are very susceptible to the oxidation....
Gorde:
| Egile nagusia: | |
|---|---|
| Formatua: | bachelorThesis |
| Hizkuntza: | spa |
| Argitaratua: |
2006
|
| Gaiak: | |
| Sarrera elektronikoa: | http://repositorio.utmachala.edu.ec/handle/48000/1693 |
| Etiketak: |
Etiketa erantsi
Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!
|
Etiketa erantsi Izan zaitez lehena ohar bat uzten!