Pasta de pescado desodorizado para elaboración de salchicha de pescado vida útil y aceptabilidad
The preparation of sausages has since antiquity a way to preserve the fresh meat faenada raw material in order to retain it longer. With technological advancement have been developing new products easily performed thus decreasing processing times of meals such as sausages. In preparing this research...
Guardat en:
| Autor principal: | |
|---|---|
| Format: | bachelorThesis |
| Idioma: | spa |
| Publicat: |
2012
|
| Matèries: | |
| Accés en línia: | http://repositorio.utmachala.edu.ec/handle/48000/1912 |
| Etiquetes: |
Afegir etiqueta
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|
Afegir etiqueta