Adición de hongo Agaricus Bisporus como sustituto de la carne de cerdo en la calidad del chorizo ahumado tipo I
The purpose of the research was to evaluate the addition of the fungus Agaricus bisporus in the quality of type I smoked chorizo in proportions of 20%, 30%, 40%, 50% and 60%. A one-factor design was applied in DCA with three repetitions, with 15 experimental units, the experimental unit consisted of...
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| Autore principale: | |
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| Natura: | bachelorThesis |
| Lingua: | spa |
| Pubblicazione: |
2022
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| Soggetti: | |
| Accesso online: | http://repositorio.espam.edu.ec/handle/42000/1761 |
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