“Caracterización del chorizo ahumado con la adición de lactosuero”
The smoked chorizo with the addition of whey was made to give better use to the whey that is discarded from the dairy industries. For the elaboration of this sausage, the following procedure was carried out: reception of the material (fresh and acid whey), grinding, mixing of the raw material allowi...
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| Autor principal: | |
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| Format: | bachelorThesis |
| Idioma: | spa |
| Publicat: |
2023
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| Matèries: | |
| Accés en línia: | http://repositorio.utc.edu.ec/handle/27000/10862 |
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