Validación del método de proteína total en productos alimenticios (chifles, pan de almidón y chorizos) en el laboratorio CESECCA
The purpose of this research was to validate the total protein method in food products such as: chifles (low range), starch bread (medium range) and chorizos (high range). A situational diagnosis was made in the physicochemical area of the laboratory by means of a checklist according to INEN-ISO 170...
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| 格式: | bachelorThesis |
| 語言: | spa |
| 出版: |
2023
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| 在線閱讀: | http://repositorio.espam.edu.ec/handle/42000/2218 |
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