Determinación de harina de sangre como extensor cárnico y temperaturas de escaldado en el valor proteico y aceptabilidad de una mortadela.
The concern of consumers of meat products to the consumption of functional foods, have altered the composition of these, so that increase in protein content, physicochemical and sensory characteristics is maintained. The objective of the research was to evaluate the effect of incorporation of blood...
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| Format: | bachelorThesis |
| Sprog: | spa |
| Udgivet: |
2014
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| Online adgang: | http://repositorio.espam.edu.ec/handle/42000/437 |
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