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...
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| Materialtyp: | bachelorThesis |
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2024
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| Länkar: | http://dspace.utb.edu.ec/handle/49000/17057 |
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