Adición de hongo Agaricus Bisporus como sustituto de la carne de cerdo en la calidad del chorizo ahumado tipo I

The purpose of the research was to evaluate the addition of the fungus Agaricus bisporus in the quality of type I smoked chorizo in proportions of 20%, 30%, 40%, 50% and 60%. A one-factor design was applied in DCA with three repetitions, with 15 experimental units, the experimental unit consisted of...

• Yazar: Muñoz Solórzano, Kimberly Nicole (author)
• Materyal Türü: bachelorThesis
• Dil: spa
• Baskı/Yayın Bilgisi: 2022
• Konular: Hongo Agaricus bisporus; Chorizo ahumado tipo I; Análisis fisicoquímicos; Perfil de textura
• Online Erişim: http://repositorio.espam.edu.ec/handle/42000/1761