Efecto de los condimentos naturales en la estabilidad y aceptabilidad del chorizo escaldado de cerdo. Planta de cárnicos la maría U T E Q Quevedo, Ecuador 2013.
The investigation was carried out in the experimental property “The María” of the State Technical University of Quevedo in the plant of meat of the Ability of Cattle Sciences, located in the Km 7 via Quevedo-The Connection, the objective was to evaluate the effect of the natural condiments in the st...
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| Autor principal: | |
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| Format: | bachelorThesis |
| Idioma: | spa |
| Publicat: |
2013
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| Matèries: | |
| Accés en línia: | http://repositorio.uteq.edu.ec/handle/43000/317 |
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