Evaluación del proceso de obtención de salchicha tipo frankfurt con adición de diferentes niveles de torta de plukenetia volubilis (sacha inchi) y dos tipos de proteína de origen vegetal.
This investigation evaluated the process of obtaining sausage type frankfurt with addition of different levels of cake Plukenetia volubilis (sacha weigh up) and two types of protein from vegetable sources, taking advantage of the agro-industrial by-products of the oil industry, the same as in many c...
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| Hoofdauteur: | |
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| Formaat: | bachelorThesis |
| Taal: | spa |
| Gepubliceerd in: |
2015
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| Onderwerpen: | |
| Online toegang: | http://repositorio.uteq.edu.ec/handle/43000/626 |
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