Elaboración y estudio de la variación del porcentaje de proteinas en salchichas de camarón crudo y cocido
To carry out the investigation the muscle of shrimp of the variety ointment it was used, for the prosecution of the sausage the laundry methodology was continued, drained, dive, ground, addition of the ingredients, sausage and cooking,, following the regulatory schemes that he/she gives the Good one...
Gorde:
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| Formatua: | bachelorThesis |
| Hizkuntza: | spa |
| Argitaratua: |
2014
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| Gaiak: | |
| Sarrera elektronikoa: | http://repositorio.utmachala.edu.ec/handle/48000/2003 |
| Etiketak: |
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