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

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...

Olles dieđut

Furkejuvvon:
Bibliográfalaš dieđut
Váldodahkki: Basurto Calderón, Carlos Andrés (author)
Eará dahkkit: Grijalva Zambrano, Ernesto Rafael (author)
Materiálatiipa: bachelorThesis
Giella:spa
Almmustuhtton: 2015
Fáttát:
Colágeno
Proteína
Pollo
Temperatura
Salchicha
Liŋkkat:http://repositorio.espam.edu.ec/handle/42000/442
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http://repositorio.espam.edu.ec/handle/42000/442

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