Efecto del tiempo y temperatura de deshidratación en la calidad integral de un lomo de carne de cerdo
This research aimed to evaluate the effect of drying time and temperature in an oven on the quality of pork loin. A completely randomized design (CRD) with a 3² bifactorial arrangement was used, considering three dehydration times (6, 7, and 8 hours) and three temperatures (65 °C, 70 °C, and 75 °C),...
Spremljeno u:
| Glavni autor: | |
|---|---|
| Daljnji autori: | |
| Format: | bachelorThesis |
| Jezik: | spa |
| Izdano: |
2025
|
| Teme: | |
| Online pristup: | http://repositorio.espam.edu.ec/handle/42000/2810 |
| Oznake: |
Dodaj oznaku
Bez oznaka, Budi prvi tko označuje ovaj zapis!
|
Dodaj oznaku Budi prvi tko komentira!