Colágeno aviar como alternativa emulsificante en la elaboración de salchicha, paté y mortadela.
The objective of this research is to suggest the use of poultry waste such as chicken feet for the generation of good products and implement them in the agro-industrial sector, generating a benefit in the production of meat products (sausage, pate and mortadella), specifically in the improvement of...
Guardat en:
| Autor principal: | |
|---|---|
| Format: | bachelorThesis |
| Publicat: |
2024
|
| Matèries: | |
| Accés en línia: | http://dspace.utb.edu.ec/handle/49000/17057 |
| Etiquetes: |
Afegir etiqueta
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|
Afegir etiqueta