Textura instrumental de la carne de Cuy: efecto de la edad y el sexo sobre los parámetros de dureza y fuerza de trabajo.
Texture is one of the most important quality characteristics of food as it has great impact in terms of consumer acceptance. This can be evaluated by sensory or instrumental methods. The objective of this study was to analyze the effect of age and sex on the characterization of the instrumental text...
Kaydedildi:
| Yazar: | |
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| Materyal Türü: | bachelorThesis |
| Dil: | spa |
| Baskı/Yayın Bilgisi: |
2017
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| Konular: | |
| Online Erişim: | http://dspace.unach.edu.ec/handle/51000/3796 |
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