Bibliotecas PUCV
Efecto de aditivos sobre la textura de geles de surimi de jurel Trachurus murphyi: I. Uso de proteínas no-musculares
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Efecto de aditivos sobre la textura de geles de surimi de jurel Trachurus murphyi: I. Uso de proteínas no-musculares
Autor(es):
Estay Palma, Sylvia
Colaborador(es):
Dondero Carrillo, Marta Luisa
Subject:
TECNOLOGIA DE ALIMENTOS - SURIMI - JUREL - Alimentos - PROCESAMIENTO INDUSTRIAL - Control de calidad - ADITIVOS
Description:
last modification
Ingeniero de Alimentos
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