Elaboración de pasta untable a partir de recortes de pota (Dosidicus gigas) en envase ¼ club
The spreadable paste squid canned was developed from cuttings from the mantle of the squid, they were subjected to pre-treatment consisting of dipping the cuttings in a solution of citric acid 0.05 M for 2 hours and then boiled for 10 minutes, showing better sensory characteristics that cuts cooke...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Spanish |
| Published: |
Universidad Nacional de Trujillo
2019-12-01
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| Series: | Agroindustrial Science |
| Subjects: | |
| Online Access: | http://revistas.unitru.edu.pe/index.php/agroindscience/article/view/2705 |