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Elaboración de productos de charcutería con base en carne de res y cerdo usando hierbas aromáticas: Eneldo (Anethum graveolens), Salvia (Salvia officinalis), Estragón (Artemisia dracunculus) Y Mejorana (Origanum majorana)
(Universidad de Cuenca, 2022-09-14)
The objective of this project is the elaboration of delicatessen products based on beef and pork with the use of aromatic herbs: dill, sage, tarragon and marjoram; for the elaboration of the products, different delicatessen ...
Aplicación de hierbas aromáticas en la elaboración de queso mozzarella artesanal y su combinación con charcuteria
(2017)
Mozzarella cheese has become one of the most consumed cheese varieties in several regions of the world, especially in Cuenca the spread of Italian food restaurants has produced a greater demand for this product, and one ...