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Showing results 1 to 1 of 1
info:eu-repo/semantics/bachelorThesis
Estudio del tratamiento térmico con TEMPer V24.1 en la elaboración de una salsa picante a base de pimiento rojo (capsicum annuum L.) y aceituna verde fermentada (olea europaea L).
Huacullo Sanchez, Luzmila
;
Chambi Chuctaya, Shirley Consuelo
Asesorado por
Durand Gámez, Antonio Ernesto
2020
Universidad Nacional de San Agustín de Arequipa
contenido de sal
;
salsa picante
;
TEMPer V21.4
;
TEMPer 2
;
punto más frio
;
letalidad
;
esterilidad comercial