Relación pollo-pescado con adición de lecitina de soya como aditivo en las propiedades texturales de una salchipapa
The present investigation was carried out in order to determine the optimum chicken-fish ratio with addition of soy lecithin as an additive in the textural properties of a sausage. Two chicken-fish ratios were proposed: 70:30 and 60:40 with 0.5%, 1% and 1.5% Soya Lecithin percentages, respectively,...
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| Hovedforfatter: | |
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| Andre forfattere: | |
| Format: | bachelorThesis |
| Sprog: | spa |
| Udgivet: |
2017
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| Online adgang: | http://repositorio.espam.edu.ec/handle/42000/645 |
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