Caracterización sensorial de una hamburguesa precocida-congelada, usando carne caprina, perejil (Petroselinum crispum) y albahaca (Ocimum basilicum)

Authors: Diaz Torres, Raul; Prías Mogro, Leila Águeda; Mera Morales, Cynthia

Format: Article

Status: publishedVersion

Description

Publication Year: 2017

Language

Topic: CATA
PERCEPCION SENSORIAL
HAMBURGUESA
CARNE CAPRINA

Repository: Repositorio Universidad Técnica de Machala

Get full text: http://repositorio.utmachala.edu.ec/handle/48000/12524

Rights: openAccess

License: https://creativecommons.org/licenses/by-nc-sa/3.0/ec/