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...

• מחבר ראשי: Basurto Calderón, Carlos Andrés (author)
• מחברים אחרים: Grijalva Zambrano, Ernesto Rafael (author)
• פורמט: bachelorThesis
• שפה: spa
• יצא לאור: 2015
• נושאים: Colágeno; Proteína; Pollo; Temperatura; Salchicha
• גישה מקוונת: http://repositorio.espam.edu.ec/handle/42000/442