Efecto de los porcentajes y tipos de extensores cárnicos en las características físicas y rendimiento de nuggets de camarón
This research work aimed to establish the effect of the percentages and types of meat extenders on the physical characteristics and performance of shrimp nuggets. Different types and percentages of meat extenders were studied which are: isolated soy protein and whey protein, at 3, 4 and 5%, giving a...
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| Format: | bachelorThesis |
| Idioma: | spa |
| Publicat: |
2020
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| Accés en línia: | http://repositorio.espam.edu.ec/handle/42000/1280 |
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