Desarrollo del producto mousse de camarón
This research work was performed to determine the composition of the Shrimp Mousse product The main idea was to find the appropriate formula for the taste, texture and smell as well as for the nutritional value of the product and to preserve it for the longest time possible. For this purpose, the pr...
Sábháilte in:
| Príomhchruthaitheoir: | |
|---|---|
| Rannpháirtithe: | |
| Formáid: | bachelorThesis |
| Teanga: | spa |
| Foilsithe / Cruthaithe: |
2009
|
| Ábhair: | |
| Rochtain ar líne: | http://dspace.udla.edu.ec/handle/33000/885 |
| Clibeanna: |
Cuir clib leis
Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!
|
Cuir clib leis