Evaluación del proceso de elaboración de salchicha tipo Cocktel a partir de visceras de bovinos como parte de su formulación
The present investigation project (EVALUATION OF THE PROCESS OF ELABORATION OF SAUSAGES TYPE COCKTEL to LEAVE OF VISCERA OF BOVINE AS PART OF THEIR FORMULATION), he was carried out keeping in mind the little industrialization of the viscera of bovine to transform them in elaborated product giving th...
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| Autor principal: | |
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| Format: | bachelorThesis |
| Idioma: | spa |
| Publicat: |
2012
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| Matèries: | |
| Accés en línia: | http://repositorio.uteq.edu.ec/handle/43000/4082 |
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