Evaluación de las características organolépticas y nutricionales de un embutido (salchicha tipo Frankfurt) a partir del filete de vieja azul (Andinoacara rivulatus) considerada especie nativa de Ecuador
The purpose was to investigate the organoleptic and nutritional characteristics of a sausage made from the fillet of the native fish Vieja azul (Andinoacara rivulatus), we proceeded to use a multifactorial design AxBxC, with 8 treatments, 3 replications with a total of 24 experimental units to deter...
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| Formato: | bachelorThesis |
| Publicado em: |
2022
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| Acesso em linha: | https://repositorio.uteq.edu.ec/handle/43000/6874 |
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