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...

• מחבר ראשי: Vire Bustamante, Rebeca del Cisne (author)
• פורמט: bachelorThesis
• שפה: spa
• יצא לאור: 2012
• נושאים: Mortadela; Queso semimaduro; Cheddar
• גישה מקוונת: http://repositorio.uteq.edu.ec/handle/43000/3559