Control de calidad de un embutido artesanal jamón de pescado a partir de polydactylus approximans guapuro
The present work was carried out in the laboratory of Technology and Processing of Aquatic Organisms, Faculty of Agricultural Sciences of the University of Machala is the following aims: To determine the qualitative characteristics of fish ham. The variable that is analyzed in this paper was: analys...
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| Format: | bachelorThesis |
| Sprache: | spa |
| Veröffentlicht: |
2013
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| Online Zugang: | http://repositorio.utmachala.edu.ec/handle/48000/1967 |
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