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...
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| Glavni autor: | |
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| Format: | bachelorThesis |
| Jezik: | spa |
| Izdano: |
2012
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| Teme: | |
| Online pristup: | http://repositorio.uteq.edu.ec/handle/43000/3559 |
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