Ceviche

By: Carrillo, Yoelvis

A ceviche was prepared with the purpose of evaluating the effect of acetic acid on the chemical and microbiological quality of a ceviche made from striped catfish (pseudoplatystoma fasciatum) pulp. The research was carried out under the experimental paradigm, the type of treatment arrangement used was a multi-response factorial design, which studied 2 experimental components X1 percentage of acetic acid and X2 the conservation time. During the process, a quality product was obtained by optimizing the dependent variables.

• Format: Paperback
• Language: English
• ISBN: 6207057767
• ISBN13: 9786207057764
• Release Date: January 2024
• Publisher: Our Knowledge Publishing
• Length: 80 Pages
• Weight: 0.28 lbs.
• Dimensions: 0.2" x 6.0" x 9.0"