Evaluación de la sustitución total de soja texturizada por harina de frejol guandú como extensor cárnico en un chorizo tipo III
The objective of this research was to evaluate the total replacement of textured soybeans with pigeonpea bean flour (Cajanus Cajan) as a meat extender in a type III chorizo. The physicochemical (humidity, fat, pH, ash, protein), sensory (texture, flavor, smell and color) and microbiological (mesophi...
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| Format: | bachelorThesis |
| Language: | spa |
| Published: |
2025
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| Online Access: | http://repositorio.espam.edu.ec/handle/42000/2770 |
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