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...

• প্রধান লেখক: Basurto Calderón, Carlos Andrés (author)
• অন্যান্য লেখক: Grijalva Zambrano, Ernesto Rafael (author)
• বিন্যাস: bachelorThesis
• ভাষা: spa
• প্রকাশিত: 2015
• বিষয়গুলি: Colágeno; Proteína; Pollo; Temperatura; Salchicha
• অনলাইন ব্যবহার করুন: http://repositorio.espam.edu.ec/handle/42000/442