Estudio bromatológico y microbiológico de vienesa, utilizando diferentes formulaciones de extracto de pimiento rojo (Capsicum annuum)
The present research work was conducted in Loja in the experimental meat prick of Agricultural and Natural Resources area farm that belongs to the “ Universidad Nacional de Loja” , with the purpose to elaborate Viennese using different ingredients of red pepper (0.06 % - 0.08 % and 0.1 % ) , It is u...
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| Autor principal: | |
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| Formato: | bachelorThesis |
| Idioma: | spa |
| Publicado em: |
2015
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| Assuntos: | |
| Acesso em linha: | http://dspace.unl.edu.ec/jspui/handle/123456789/11448 |
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