Evaluación fisicoquímica y sensorial de formulaciones de paté de hígado de cerdo
45 p.
Saved in:
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Thesis biblioteca |
| Language: | Spanish / Castilian |
| Published: |
Zamorano: Escuela Agrícola Panamericana, 2022
2022
|
| Subjects: | Aceite de Canola, Coproducto, Producto Cárnico Sostenible, Light Sensorial, |
| Online Access: | https://bdigital.zamorano.edu/handle/11036/7381 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|