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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| Format: | bachelorThesis |
| Language: | spa |
| Published: |
2025
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| Online Access: | http://repositorio.espam.edu.ec/handle/42000/2813 |
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