Efecto de la sustitución del nitrito de sodio con aceite de romero en la calidad final de una jamonada
The objective of this research was to evaluate the effect of the essential oil of rosemary in a partial substitution with the sodium nitrite in the elaboration of a jamonada in order to determine the final quality of the sausage through the microbiological evaluation, physicochemical and sensorial c...
Gorde:
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| Beste egile batzuk: | |
| Formatua: | bachelorThesis |
| Hizkuntza: | spa |
| Argitaratua: |
2017
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| Gaiak: | |
| Sarrera elektronikoa: | http://repositorio.espam.edu.ec/handle/42000/657 |
| Etiketak: |
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