Optimización de los niveles de aglutinantes comerciales en la elaboración de embutido a base de Pescado Toyo (Mustelus Mento) y camarón (Penaeus Vannamei) Machala, El Oro 2012.
This work was carried out in the pilot of the Academic Unit of Chemistry and Health at the Technical University of Machala plant, this thesis aims to optimize levels in preparing binders stuffed with fish and shrimp where the independent variable analyzed were the levels of commercial binders such a...
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| Glavni autor: | |
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| Format: | bachelorThesis |
| Jezik: | spa |
| Izdano: |
2015
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| Teme: | |
| Online pristup: | http://repositorio.utmachala.edu.ec/handle/48000/1846 |
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