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Evaluación de las propiedades antimicrobianas y atributos sensoriales de aceite esencial de jengibre (Zingiber officinale) adicionado a una matriz de paté de hígado de cordero
(Bogotá - Ciencias Agrarias - Maestría en Ciencia y Tecnología de AlimentosUniversidad Nacional de Colombia - Sede Bogotá, 2019-12)
Within the sheep chain, the generation of meat waste has been identified, such as the viscera, within which the liver is found. This residue was chosen as raw material in the elaboration of a meat product. For the development ...