Efecto del perejil (Petroselinum crispum) pulverizado en la calidad microbiológica y sensorial del chorizo crudo como sustituto de nitrito de sodio.
ABSTRACT The objective of this research was to evaluate the effect of pulverized parsley (Petroselinum crispum) in the partial substitution of sodium nitrite on the physicochemical, microbiological and sensory properties of raw chorizo. A DCA (completely randomized design) was applied in a 3*2 bifac...
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| Drugi avtorji: | |
| Format: | bachelorThesis |
| Jezik: | spa |
| Izdano: |
2022
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| Teme: | |
| Online dostop: | http://repositorio.espam.edu.ec/handle/42000/1958 |
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