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...
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| Glavni avtor: | |
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| Format: | bachelorThesis |
| Jezik: | spa |
| Izdano: |
2012
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| Teme: | |
| Online dostop: | http://dspace.unach.edu.ec/handle/51000/408 |
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