Determinación del nivel optimo (2-3-4 %) de hierba buena (Mentha spicata l.) como aromatizante en el proceso de elaboración de queso de cerdo (Sus scrofa doméstica) ahumado en el cantón Quevedo .

This research was conducted at the experimental farm " La Maria " State Technical University of Quevedo in Meat Workshop , Faculty of Animal Science , it is located at Km 7 Via Quevedo - Quevedo Canton Los Rios , whose geographical location is 01 º 06 º 2 ' 30 degrees south latitude and 77 º 29' West 30 ° latitude and a height of 74 meters. The objective of the research was to use mint ( Mentha spicata L.) at different levels ( 2-3-4 %) in the process of making cheese pig (Sus scrofa domestic ) , smoked and flavored in the canton Quevedo. For statistical analysis, a factorial arrangement A * B * C with 12 treatments and 2 replicates for each factorial treatment was applied. To determine differences between levels of study in which significance was found , Tukey's test was performed at 5% …..

• Hlavní autor: Ramos Galarza, Cristian Manuel (author)
• Médium: bachelorThesis
• Jazyk: spa
• Vydáno: 2014
• Témata: Nivel optimo; Elaboración de queso; Cerdo ahumado
• On-line přístup: http://repositorio.uteq.edu.ec/handle/43000/260