Efecto del perejil (Petroselinum crispum) pulverizado en la calidad microbiológica y sensorial del chorizo crudo como sustituto de nitrito de sodio.

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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Bibliographic Details
Main Author: Loor Valencia, Selena Jeniffer (author)
Other Authors: Vidal Mendoza, Jaidy Julexy (author)
Format: bachelorThesis
Language:spa
Published: 2022
Subjects:
Nitrito residual
Perejil pulverizado
Chorizo crudo
Sustitución
Clostridium botulinum
Online Access:http://repositorio.espam.edu.ec/handle/42000/1958
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http://repositorio.espam.edu.ec/handle/42000/1958

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