Evaluación físico - sensorial de tres tipos de pollos ahumados bajo el efecto de tres niveles de jengibre, en el cantón y provincia de Santo Domingo de los Tsáchilas
Presently study was investigated the influence in three cooking ways in the sensorial and economic characteristics of smoky chickens under four levels of ginger like preservative, the studied variables were: characteristic Yield of the chicken%, Color of the smoky chickens, Flavor of the smoky chick...
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| 格式: | bachelorThesis |
| 语言: | spa |
| 出版: |
2014
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| 主题: | |
| 在线阅读: | http://dspace.unl.edu.ec/jspui/handle/123456789/14031 |
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