On studying different high pressure impregnation (hpi) conditions to dried seafood products: influence on biochemical characteristics, rheological and thermophysical properties, and mass transfer kinetics

dc.contributorUniversidad de La Serena
dc.creatorPérez-Won, Mario
dc.date2019-11-27T19:14:03Z
dc.date2022-08-23T23:39:51Z
dc.date2019-11-27T19:14:03Z
dc.date2022-08-23T23:39:51Z
dc.date2017
dc.date.accessioned2023-08-22T00:13:35Z
dc.date.available2023-08-22T00:13:35Z
dc.identifier1140067
dc.identifierhttps://hdl.handle.net/10533/236636
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/8299524
dc.descriptionREGULAR
dc.descriptionFONDECYT-REGULAR
dc.descriptionFONDECYT
dc.descriptionFONDECYT
dc.descriptionFinalizado
dc.formatapplication/pdf
dc.relationinstname: Conicyt
dc.relationreponame: Repositorio Digital RI2.0
dc.relationhandle/10533/111556
dc.relationhandle/10533/111541
dc.relationhandle/10533/108045
dc.relationinfo:eu-repo/grantAgreement/Fondecyt/1140067
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 Chile
dc.rightshttp://creativecommons.org/licenses/by-nc-nd/3.0/cl/
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectTecnología Industrial y Productividad
dc.subjectTecnologia Industrial y Productividad
dc.subjectIngeniería 3
dc.subjectProcesamiento y Tecnología de Alimentos
dc.subjectTecnologia y Ciencias de la Ingenieria
dc.subjectIngeniería 3
dc.subjectProcesamiento y Tecnología de Alimentos
dc.titleOn studying different high pressure impregnation (hpi) conditions to dried seafood products: influence on biochemical characteristics, rheological and thermophysical properties, and mass transfer kinetics
dc.typeInforme Final
dc.typeinfo:eu-repo/semantics/report
dc.typeinfo:eu-repo/semantics/publishedVersion


Este ítem pertenece a la siguiente institución