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Showing results 1 to 1 of 1
Efecto de tiempo y temperatura de cocción, sobre las características físico-químicas, funcionales y sensoriales de la carne de llama (Lama glama) envasada al vacío
Quispe Chambi, Whany
Asesorado por
Miranda Choque, Francis
14-Jan-2020
Universidad Nacional del Altiplano. Repositorio Institucional
Actividad antioxidante
;
Actividad de agua
;
Carne
;
Lomo
;
Vacío
