Evaluación fisicoquímica, microbiológica y sensorial de un chorizo ahumado a base de chame y camarón, como alternativa a carnes rojas
The objective of this research was to evaluate the physicochemical, microbiological and sensory properties of smoked chorizo based on chame meat and shrimp. The smoking time was 30 and 40 minutes, while the percentage ratio of chame and shrimp were 70/30, 60/40 and 50/50 respectively. A bifactor arr...
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| Format: | bachelorThesis |
| Langue: | spa |
| Publié: |
2024
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| Accès en ligne: | http://repositorio.espam.edu.ec/handle/42000/2533 |
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