Elaboración de salchicha frankfurter con la sustitución de carne de cerdo por carne de guanta en tresniveles (30%, 60%, y 100%)
In the Faculty of Engineering, School of Agro industrial Engineering, UNACH, Frankfurter sausages with agouti meat was prepared instead of pork at levéis of 30% 60% and 100% with four repetitions each one, distributed under a design completely at random. The experimental units were 3 kg in agouti me...
Saved in:
| Hovedforfatter: | |
|---|---|
| Format: | bachelorThesis |
| Sprog: | spa |
| Udgivet: |
2012
|
| Fag: | |
| Online adgang: | http://dspace.unach.edu.ec/handle/51000/408 |
| Tags: |
Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!
|
Tilføj Tag