Programa 14: Color y pardeamiento de alimentos

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Mi Dieta Cojea radio (Nutrición y Dietética) not yet transcribed

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Recorded08 Jan 2015

Publisherivoox.com ↗

Handlerec:16101541

Show notes

Aitor Sánchez, dietista-nutricionista habla sobre cómo algunos cambios de color de los alimentos. ¿Por qué el haba del roscón de reyes es marrón? ¿Cómo evitar que las manzanas, champiñones, peras, alcachofas se pongan marrones-negros? ¿Por qué la carne cambia de color? ¿Por qué el marisco se vuelve naranja al cocerlo? Programa original disponible en: http://goo.gl/LW9i5Z

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