Ceviche

Evaluation of the marinating process of a pseudoplatystoma fasciatum ceviche

von Yoelvis Carrillo

80 Seiten, Taschenbuch

Kurzbeschreibung des Verlags

A ceviche was prepared with the purpose of evaluating the effect of acetic acid on the chemical and microbiological quality of a ceviche made from striped catfish (pseudoplatystoma fasciatum) pulp. The research was carried out under the experimental paradigm, the type of treatment arrangement used was a multi-response factorial design, which studied 2 experimental components X1 percentage of acetic acid and X2 the conservation time. During the process, a quality product was obtained by optimizing the dependent variables.

• Themen: Technologie, Ingenieurswissenschaft, Landwirtschaft, Industrieprozesse Industrielle Chemie und Fertigungstechnologien Industrielle Chemie und Chemietechnologie
• ISBN: 9786207057764
• Sprache: Englisch
• Erscheinungsdatum: 17.01.2024
• Größe: 220 x 150 mm
• Verlag: Our Knowledge Publishing