Propuesta de los diferentes procesos de elaboración de Chorizo de Cerdo ahumado extra sarta mediante la inclusión de extractos cítricos orgánicos y zumo de Remolacha beta vulgaris.
The present bibliographic research aims to propose the elaboration of the Extra Sarta smoked pork chorizo in which we cover theoretical information about the extraction of the lemon citrus extract that will be used as a natural antioxidant and beet juice (Beta vulgaris) as a natural coloring in the...
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| Format: | bachelorThesis |
| Language: | spa |
| Published: |
2020
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| Online Access: | http://repositorio.utc.edu.ec/handle/27000/6995 |
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