Influencia del pimiento rojo pulverizado como sustituto del nitrito de sodio sobre la calidad de un embutido curado “cabano”

Influencia del pimiento rojo pulverizado como sustituto del nitrito de sodio sobre la calidad de un embutido curado “cabano”

The objective of this research was to evaluate the influence of powdered red pepper at different percentages as a partial substitute for nitrate on the microbiological quality of a cured cabano sausage. The methodology consisted of a completely randomized experimental design with a unifactorial arra...

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Bibliographic Details
Main Author: Macay Rodríguez, Jhon Byron (author)
Other Authors: Ramírez Morcillo, Douglas Armando (author)
Format: bachelorThesis
Language:spa
Published: 2025
Subjects:
Cabano
Nitrito residual
Calidad microbiológica
Pimiento rojo
Online Access:http://repositorio.espam.edu.ec/handle/42000/2813
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http://repositorio.espam.edu.ec/handle/42000/2813

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