Estudio de la influencia de tres concentraciones de carne de cordero (Ovis orientalisaries) y champiñón (Agaricus bisporus), con almidón de maíz Zzea mays) y fécula de yuca (Manihot esculenta) en la elaboración de un embutido botón parrillero, en la provincia de Cotopaxi, cantón Latacunga, en el periodo 2014-2015
The research topic looks for taking advantage of lamb, closing the production cycle because it is a food that contains protein vitamin B6, B12, iron, phosphorus and zinc. The white mushroom is an edible food that is not consumed in our country, it has proteins, vitamins, minerals, low in fat. In add...
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| Format: | bachelorThesis |
| Language: | spa |
| Published: |
2016
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| Subjects: | |
| Online Access: | http://repositorio.utc.edu.ec/handle/27000/3273 |
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