المؤلفون: José Igor Hleap-Zapata, Jherlyn Daniela Cruz-Rosero, Lady Tatiana Durán-Rojas, Daniela Hernández-Trujillo, Luis David Reina-Aguirre, Natalia Tilano-Pemberthy

المصدر: Revista de la Facultad de Ciencias Agrarias, Vol 52, Iss 2 (2020)

مصطلحات موضوعية: Meat extender, meat products, proximal composition, sausage, texture profile, Agriculture, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://revistas.uncu.edu.ar/ojs/index.php/RFCA/article/view/4016; https://doaj.org/toc/0370-4661; https://doaj.org/toc/1853-8665

URL الوصول: https://doaj.org/article/340b15768967473a84e5dd4ad75cdc5a

المؤلفون: José Igor Hleap-Zapata, Jherlyn Daniela Cruz-Rosero, Lady Tatiana Durán-Rojas, Daniela Hernández-Trujillo, Luis David Reina-Aguirre, Natalia Tilano-Pemberthy

المصدر: Revista de la Facultad de Ciencias Agrarias, Vol 52, Iss 2 (2020)

مصطلحات موضوعية: Meat extender, meat products, proximal composition, sausage, texture profile, Agriculture, Food processing and manufacture, TP368-456

Relation: https://doaj.org/toc/0370-4661; https://doaj.org/toc/1853-8665; https://doaj.org/article/abd581dee20a40e0a5bc626a593516b7

الاتاحة: https://doaj.org/article/abd581dee20a40e0a5bc626a593516b7