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UNIVERSIDAD LAICA "ELOY ALFARO" DE MANABI
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INGENIERÍA EN ALIMENTOS
INGENIERÍA EN ALIMENTOS
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Issue Date
Title
Author(s)
2014
USO DE SOYA TEXTURIZADA EN LA ELABORACIÓN DE CHORIZO Y SU INCIDENCIA EN LA EVALUACIÓN NUTRICIONAL Y SENSORIAL DEL PRODUCTO ELABORADO EN LA PLANTA DE ALIMENTOS DE LA UNIVERSIDAD LAICA ELOY ALFARO DE MANABÍ EXTENSIÓN CHONE EN EL PRIMER SEMESTRE DEL 2013.
MOLINA ZAMBRANO, MARÍA XIMENA
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VELÁSQUEZ ESPINOZA, ADELA SOFÍA
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Author
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MOLINA ZAMBRANO, MARÍA XIMENA
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VELÁSQUEZ ESPINOZA, ADELA SOFÍA
Subject
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ANÁLISIS SENSORIAL
1
MATERIA PRIMA
