Desarrollo de una conserva de langostino en aceite vegetal: Tratamiento térmico, contenido nutricional e inocuidad microbiológica

Desarrollo de una conserva de langostino en aceite vegetal: Tratamiento térmico, contenido nutricional e inocuidad microbiológica

La investigación tuvo como objetivo determinar el contenido nutricional y la inocuidad microbiológica de conservas de langostino en aceite vegetal preparadas de forma experimental en la Escuela de Ingeniería Industrial Pesquera (EIIP) de la Universidad Nacional de Tumbes. Las conservas fueron prepar...

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Bibliographic Details
Main Authors:	Enedia Vieyra-Peña, Alberto Ordinola-Zapata, Tessy Peralta, Antonieta Peña, Katherine Saavedra, Magno Mendoza
Format:	Article
Language:	English
Published:	Universidad Nacional de Tumbes 2019-12-01
Series:	Manglar
Subjects:	contenido nutricional inocuidad conservas de langostino litopenaeus vannamei
Online Access:	https://erp.untumbes.edu.pe/revistas/index.php/manglar/article/view/125

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