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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| Format: | bachelorThesis |
| Publicat: |
2022
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| Accés en línia: | https://repositorio.uteq.edu.ec/handle/43000/6874 |
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Afegir etiqueta | Sumari: | 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 determine the effects between treatments we used the Tukey test with a 95% confidence level (p< 0. 05), the effect of the different levels and treatments was determined, the results of the data obtained were analyzed using the statistical packages "Statgraphics", |
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