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,...

Disgrifiad llawn

Wedi'i Gadw mewn:
Manylion Llyfryddiaeth
Prif Awdur: Avellán Álava, Jonathan Joel (author)
Awduron Eraill: Cornejo Bazurto, Joyce Selena (author)
Fformat: bachelorThesis
Iaith:spa
Cyhoeddwyd: 2017
Pynciau:
Mynediad Ar-lein:http://repositorio.espam.edu.ec/handle/42000/645
Tagiau: Ychwanegu Tag
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!