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...

• מחבר ראשי: Chacha Chacha, Néstor Flavio (author)
• פורמט: bachelorThesis
• שפה: spa
• יצא לאור: 2012
• נושאים: Conservantes; Antioxidantes
• גישה מקוונת: http://dspace.unach.edu.ec/handle/51000/408