Desarrollo de una propuesta de mejora para la conservación del tahine de garbanzo en la empresa de comida árabe
It was for development of an improvement proposal for the conservation of humus in the Arabic food company, which was with the use of a natural preservative and whose results were 15 days of prolongation in its organoleptic stability.
- Autores:
- Tipo de recurso:
- Fecha de publicación:
- 2018
- Institución:
- Universidad de América
- Repositorio:
- Lumieres
- Idioma:
- spa
- OAI Identifier:
- oai:repository.uamerica.edu.co:20.500.11839/6839
- Acceso en línea:
- https://hdl.handle.net/20.500.11839/6839
- Palabra clave:
- Balance de masa
Métodos de conservación
Estabilidad organoléptica
Tahine de Garbanzo
Mass balance
Conservation methods
Organoleptic stability
Hummus
Tesis y disertaciones académicas
- Rights
- License
- Atribución – No comercial
| Summary: | It was for development of an improvement proposal for the conservation of humus in the Arabic food company, which was with the use of a natural preservative and whose results were 15 days of prolongation in its organoleptic stability. |
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