{"id":83199,"date":"2000-01-02T00:00:00","date_gmt":"2000-01-02T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/salado-ahumado-de-salmon-salmo-salar-por-impregnacion-a-vaca%c2%ado-influencia-del-envasado-en-la-calidad\/"},"modified":"2000-01-02T00:00:00","modified_gmt":"2000-01-02T00:00:00","slug":"salado-ahumado-de-salmon-salmo-salar-por-impregnacion-a-vaca%c2%ado-influencia-del-envasado-en-la-calidad","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/salado-ahumado-de-salmon-salmo-salar-por-impregnacion-a-vaca%c2%ado-influencia-del-envasado-en-la-calidad\/","title":{"rendered":"Salado-ahumado de salm\u00f3n (salmo salar) por impregnaci\u00f3n a vac\u00edo. influencia del envasado en la calidad."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Graciela Buge\u00f1o Bugue\u00f1o <\/strong><\/h2>\n<p>En el presente trabajo se describe la obtenci\u00f3n de salm\u00f3n salado\/ahumado con impregnaci\u00f3n a vac\u00edo y se analiza la influencia de la cin\u00e9tica de transferencia de materia por inmersi\u00f3n en salmuera e impregnaci\u00f3n a vac\u00edo, envasado en dos films diferentes, bajo condicones de vac\u00edo y en atm\u00f3sfera modificada. por otro lado, se estudia la evoluci\u00f3n de la calidad durante el alamcenameinto refrigerado del salm\u00f3n obtenido por impregnaci\u00f3n a vac\u00edo, de esta forma se determina el tiempo de vida \u00fatil.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Salado-ahumado de salm\u00f3n (salmo salar) por impregnaci\u00f3n a vac\u00edo. influencia del envasado en la calidad.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Salado-ahumado de salm\u00f3n (salmo salar) por impregnaci\u00f3n a vac\u00edo. influencia del envasado en la calidad. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Graciela Buge\u00f1o Bugue\u00f1o <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Polit\u00e9cnica de Valencia<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/02\/2000<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3>Direcci\u00f3n y tribunal<\/h3>\n<ul>\n<li><strong>Director de la tesis<\/strong>\n<ul>\n<li>Ram\u00f3n Catal\u00e1 Moragrega<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: M\u00aa amparo Chiralt boix <\/li>\n<li> Gavara clemente Rafael j. (vocal)<\/li>\n<li>vicente Guardiola herraez (vocal)<\/li>\n<li>Mar\u00eda  angeles Romero rodriguez (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Graciela Buge\u00f1o Bugue\u00f1o En el presente trabajo se describe la obtenci\u00f3n de salm\u00f3n salado\/ahumado con impregnaci\u00f3n a [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"footnotes":""},"categories":[332,4526,1715,16820,1594],"tags":[104408,176459,36727,16955,85893,80926],"class_list":["post-83199","post","type-post","status-publish","format-standard","hentry","category-ciencias-tecnologicas","category-conservacion-de-alimentos","category-elaboracion-de-alimentos","category-politecnica-de-valencia","category-tecnologia-de-los-alimentos","tag-gavara-clemente-rafael-j","tag-graciela-bugeno-bugueno","tag-maria-angeles-romero-rodriguez","tag-ma-amparo-chiralt-boix","tag-ramon-catala-moragrega","tag-vicente-guardiola-herraez"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/83199","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/comments?post=83199"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/83199\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=83199"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=83199"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=83199"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}