Caracterización bromatológica y microbiológica de una vienesa a base de carne de cabra utilizando diferentes formulaciones (60%, 70% y 80%)
The present investigation was carried out it in the city of Loja in the Plant Pilot of Meat of The Experimental Fifth it Punctured of the National University of Loja, with the purpose of elaborating to carry out a vienesa using goat meat with different percentages 60% - 70% and 80% and a witness to...
Saved in:
| Main Author: | |
|---|---|
| Format: | bachelorThesis |
| Language: | spa |
| Published: |
2015
|
| Subjects: | |
| Online Access: | http://dspace.unl.edu.ec/jspui/handle/123456789/11394 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Add Tag