SENSORES ENZIMATICOS COMO HERRAMIENTAS PARA EL CONTROL RAPIDO DE LA CALIDAD DE LA CARNE Y PRODUCTOS CARNICOS
[EN] During the rippening of ham and dry sausages, biochemical changes are produced, the main changes are proteólisys, lipolisys, and glucolisys, that are going to define the quality that is normal in this type of products. The evaluation of certain components that are derivates of this reactions,...
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| Format: | Doctoral Thesis |
| Language: | Spanish |
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Universitat Politècnica de València
2015
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| Online Access: | http://hdl.handle.net/10251/58992 |