Sustitución parcial del nitrito de sodio por extracto de apio y su influencia en la calidad de una salchicha de cerdo

The work was carried out in order to evaluate the effect of celery powder extract on the organoleptic, physicochemical and microbiological properties of pork sausage. It is necessary to indicate that a period of 24 hours was kept curing the meat for the conversion of the nitrate present in the veget...

• Հիմնական հեղինակ: Vera Zambrano, Gloria Mariela (author)
• Ձևաչափ: bachelorThesis
• Լեզու: spa
• Հրապարակվել է: 2019
• Խորագրեր: Nitrito residual; Curado; Conservante vegetal; Clostridium Botulinum
• Առցանց հասանելիություն: http://repositorio.espam.edu.ec/handle/42000/1127