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...

• मुख्य लेखक: Carrasco Machado, Samuel Wladimir (author)
• स्वरूप: bachelorThesis
• प्रकाशित: 2024
• विषय: Colágeno; Residualidad; Emulsificante; Ligante
• ऑनलाइन पहुंच: http://dspace.utb.edu.ec/handle/49000/17057