Elaboración de mortadela especial con adición de diferentes porcentajes de queso semimaduro tipo cheddar, incorporado a la formulación

The present investigation there takes mature type as a principal aim the production of special mortadella with addition of different percentages of cheese semi cheddar, incorporated into the formulation, as a new alternative to improve the quality of the product. I motivate for which in this investi...

• المؤلف الرئيسي: Vire Bustamante, Rebeca del Cisne (author)
• التنسيق: bachelorThesis
• اللغة: spa
• منشور في: 2012
• الموضوعات: Mortadela; Queso semimaduro; Cheddar
• الوصول للمادة أونلاين: http://repositorio.uteq.edu.ec/handle/43000/3559