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...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Egile nagusia: Quezada Salas, Adriana Gissela (author)
Formatua: bachelorThesis
Hizkuntza:spa
Argitaratua: 2015
Gaiak:
Sarrera elektronikoa:http://dspace.unl.edu.ec/jspui/handle/123456789/11448
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