ESTUDIO DE LA INFLUENCIA DE LAS HARINAS DE Cicer arietinum (Garbanzo) Y Glycine max (Soja) EN LAS CARACTERÍSTICAS FISICOQUÍMICAS Y ORGANOLÉPTICAS DE UN PRODUCTO CÁRNICO (Tipo hamburguesa) DE Arapaima gigas (Paiche)
The objective of the project is to study the influence of Cicer Arietinum (chickpea) and Glycine max (soybean) flour on the physicochemical and organoleptic characteristics of a meat product (hamburger type) of Arapaima Gigas (paiche) using cuts such as (loin, belly and whole) for the formulation. T...
Gorde:
| Egile nagusia: | |
|---|---|
| Formatua: | bachelorThesis |
| Hizkuntza: | spa |
| Argitaratua: |
2023
|
| Gaiak: | |
| Sarrera elektronikoa: | https://repositorio.uteq.edu.ec/handle/43000/7997 |
| Etiketak: |
Etiketa erantsi
Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!
|
Etiketa erantsi