Listar ICB Reporte técnico por autor "139645"
Mostrando ítems 1-1 de 1
-
Elaboracion y caracterización de productos cárnicos ahumados
Peraza Mercado, Gwendolyne (2021-01-06)Sausages are mixtures of meat that come from different animals, and that carry a large amount of pork fat, which is later deposited in a casing, they are divided into blanched, raw and cooked. The sausage to be studied in ...