Evaluación fisicoquímica y sensorial en salchichas tipo Frankfurt elaboradas a base de harina de Pisum sativum (Arveja)

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Bibliographic Details
Main Author:	Llanos Loja Héctor Fernando (author)
Other Authors:	Moreira Vega Melanie Michelle (author)
Format:	bachelorThesis
Language:	spa
Published:	2024
Subjects:	SALCHICHA TIPO FRANKFURT HARINA DE ARVEJA PRODUCTO VEGANO ANÁLISIS SENSORIAL
Online Access:	https://repositorio.ug.edu.ec/handle/redug/77533
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