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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| Format: | bachelorThesis |
| Language: | spa |
| Published: |
2024
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| Online Access: | http://repositorio.espam.edu.ec/handle/42000/2479 |
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