Efecto del almidón de yuca a partir de diferentes porcentajes de camarón y pollo en la textura final de una salchicha
The purpose of this research is to determine the effect of cassava starch caused by different percentages of shrimp and chicken in the final texture of a sausage by applying the factors: percentages of cassava starch (a) A1 = 5% and A2 = 6%, percentage of shrimp and chicken (b) b1 = Chicken 40%: Shr...
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| Format: | bachelorThesis |
| Language: | spa |
| Published: |
2017
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| Online Access: | http://repositorio.espam.edu.ec/handle/42000/656 |
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