Influencia de la relación pasta de maní/pollo en la calidad fisicoquímica, nutricional y microbiológica de un chorizo

Influencia de la relación pasta de maní/pollo en la calidad fisicoquímica, nutricional y microbiológica de un chorizo

The objective of this research was to evaluate the effect of the ratio of peanut paste (Arachis hypogaea) and chicken as a substitute for pork fat on the physicochemical, nutritional, microbiological and sensory properties of a chorizo. Four treatments were designed with different concentrations of...

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Bibliographic Details
Main Author: Álvarez Cevallos, Luis Jordano (author)
Other Authors: Villavicencio Bailon, Juan Daniel (author)
Format: bachelorThesis
Language:spa
Published: 2024
Subjects:
Concentraciones
Chorizo crudo
Estabilidad oxidativa
Pasta de maní
Online Access:http://repositorio.espam.edu.ec/handle/42000/2479
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http://repositorio.espam.edu.ec/handle/42000/2479

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