Tecnologías de conservación por métodos combinados en pimiento, chaucha y berenjena
Combined methods technology allows to reduce thermic treatment, and to keep the organoleptic qualities in the processed products. The aim of this work was the conservation of pepper, bean and eggplant applying combined methods technologies, and to analyse the quality and the useful life of the proc...
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| Publicado en: | Revista de la Facultad de Ciencias Agrarias |
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| Autores principales: | , , |
| Materias: | |
| Acceso en línea: | https://bdigital.uncu.edu.ar/fichas.php?idobjeto=785 |
