Evaluación de salmueras, tiempos y temperaturas de ahumado en la conservación de la carne de codorniz (Coturnix Coturnix Japónica).
The present investigative work was carried out in the Experimental Property “The María” in the facilities of the Plant of Meat of the Ability of Cattle Sciences of the State Technical University of Quevedo (U.T.E.Q), located in the km. 7 of the road Quevedo-The Connection, county of The Ríos, the ge...
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| Format: | bachelorThesis |
| Language: | spa |
| Published: |
2013
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| Subjects: | |
| Online Access: | http://repositorio.uteq.edu.ec/handle/43000/339 |
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