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...

Full description

Saved in:
Bibliographic Details
Main Author: Basurto Calderón, Carlos Andrés (author)
Other Authors: Grijalva Zambrano, Ernesto Rafael (author)
Format: bachelorThesis
Language:spa
Published: 2015
Subjects:
Online Access:http://repositorio.espam.edu.ec/handle/42000/442
Tags: Add Tag
No Tags, Be the first to tag this record!