Incidencia de colágeno de pollo y temperatura del proceso en la calidad proteica de salchicha escalcada.

The objective of this research was to evaluate the protein quality of chicken sausage using collagen from chicken legs in different percentages. The formulation for this sausage was calculated by the number Feder. An experimental design was completely randomized in factorial arrangement a x b where...

全面介绍

Saved in:
书目详细资料
主要作者: Basurto Calderón, Carlos Andrés (author)
其他作者: Grijalva Zambrano, Ernesto Rafael (author)
格式: bachelorThesis
语言:spa
出版: 2015
主题:
在线阅读:http://repositorio.espam.edu.ec/handle/42000/442
标签: 添加标签
没有标签, 成为第一个标记此记录!