Incorporación de extracto vegetal de Acelga (beta vulgaris subsp. vulgaris) y cultivos iniciadores fermentativos como reemplazo de nitratos para la elaboración de Pepperoni.
The aim of the research was to elaborate meat cured/mature sausage type pepperoni based on the incorporation of swiss chard in powder and the action of starter crops for meat products, that contain two types of bacteria (Pediococcus acidilactici and Pediococcus pentosaceus) as replacement of nitrate...
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| Format: | bachelorThesis |
| Language: | spa |
| Published: |
2018
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| Online Access: | http://repositorio.utc.edu.ec/handle/27000/8555 |
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