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Efecto de salsa picante de cefalotórax como líquido de cobertura sobre la calidad sensorial de conservas enlatadas de langostino cola
Castillo Palacios, Kevin Alexis
(
Universidad Nacional de Tumbes
,
2022
)
Efecto de tres espesantes en la aceptabilidad organoléptica y composición nutricional en conservas enlatadas a base de recortes de mariscos
Castillo Yacila, German
(
Universidad Nacional de Tumbes
,
2024
)
Calidad sensorial de las gomitas dulces elaboradas con tres porcentajes de surimi de Merluccius gayi (Merluza)
Periche Izquierdo, Wilto Cristofer
(
Universidad Nacional de Tumbes
,
2023
)
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Author
Castillo Palacios, Kevin Alexis (1)
Castillo Yacila, German (1)
Periche Izquierdo, Wilto Cristofer (1)
Subject
https://purl.org/pe-repo/ocde/ford#2.11.01 (3)
Análisis sensorial (2)
Aceptabilidad organoléptica (1)
Cefalotórax (1)
Composición nutricional (1)
Conservas de langostino (1)
Conservas enlatadas (1)
Litopenaeus vannamei (1)
Merluccius gayi (1)
Surimi de pescado (1)
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Date Issued
2022 (1)
2023 (1)
2024 (1)
Has File(s)
Yes (3)