Efecto del extracto de ajo (allium sativum) sobre la conservación del chorizo parrillero del cerdo criollo negro ibérico

The objective of this research was to evaluate the effect of garlic extract on the conservation of the chorizo sausage; in order to determine the final quality of the sausage. The factor under study were concentrations of 1%, 2%, 3%, 4%, 5% of garlic extract, a DCA was applied, with three replicates...

• Hlavní autor: Basurto Vera, Katherine Monserrate (author)
• Další autoři: Franco Salvatierra, Silvia Patricia (author)
• Médium: bachelorThesis
• Jazyk: spa
• Vydáno: 2019
• Témata: Extracto de Ajo; Alicina; Análisis Microbiológicos; Características Fisicoquímicas; Chorizo Parrillero
• On-line přístup: http://repositorio.espam.edu.ec/handle/42000/976