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,...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Egile nagusia: Avellán Álava, Jonathan Joel (author)
Beste egile batzuk: Cornejo Bazurto, Joyce Selena (author)
Formatua: bachelorThesis
Hizkuntza:spa
Argitaratua: 2017
Gaiak:
Sarrera elektronikoa:http://repositorio.espam.edu.ec/handle/42000/645
Etiketak: Etiketa erantsi
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