Caracterización proximal, sensorial y microbiológica de un chorizo elaborado en el Instituto Tecnológico Superior Zacatecas Norte y un Chorizo comercial, para su comparación
A Technological sausage was elaborated, to which the proximal, nutritional, sensory and microbiological determinations were made, it was compared nutritionally, sensory and microbiologically with a commercial sausage. The results obtained were: Ch T: Protein 14.9%, Fat 5.1%, Moisture 67.4%, Fiber 1....
| Autores principales: | , , , , |
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| Formato: | Artículo |
| Lenguaje: | spa |
| Publicado: |
Universidad Autónoma de Nuevo León
2023
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| Materias: | |
| Acceso en línea: | https://idcyta.uanl.mx/index.php/i/article/view/65 |