Efecto del almidón de papa y tiempo de cutterizado sobre las características físicas-químicas y organolépticas en una salchicha de calamar
Nowadays, the use of new raw materials such as sea products in meat products are the researching subject and evaluation based on conventional technologies to establish their quality and acceptance. The main objective in this researching was the evaluation for potato effect starch and cutter time on...
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| Format: | bachelorThesis |
| Language: | spa |
| Published: |
2017
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| Online Access: | http://repositorio.espam.edu.ec/handle/42000/658 |
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