Elaboración de salchicha tipo Frankfurt, utilizando pasta de aguacate (Persea americana mil) en sustitución parcial de la grasa animal
The objective of the research was to elaborate a Frankfurt-type sausage by means of a technical analysis of the composition of this type of sausage for the partial substitution of animal fat (pork fat) for vegetable fat (avocado paste), for which an analytical type of research was carried out, start...
Gorde:
| Egile nagusia: | |
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| Formatua: | bachelorThesis |
| Hizkuntza: | spa |
| Argitaratua: |
2022
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| Gaiak: | |
| Sarrera elektronikoa: | http://dspace.unach.edu.ec/handle/51000/9858 |
| Etiketak: |
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