Characterization of the guinea pig (Cavia porcellus) meat for fermented sausage preparation
Guinea pig meat, due to its high nutritional value, is important in the human diet, and is a key product for food safety; additionally, this meat is used in the agroindustry production, and people who consume it are less prone to diseases. The objective of the investigation was to characterize the g...
Príomhchruthaitheoirí: | Flores-Mancheno, César Iván, Duarte, Cira, Salgado-Tello, Iván Patricio |
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Formáid: | Online |
Teanga: | spa |
Foilsithe / Cruthaithe: |
Universidad Pedagógica y Tecnológica de Colombia
2017
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Ábhair: | |
Rochtain ar líne: | https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/6086 |
Míreanna comhchosúla
- Míreanna comhchosúla
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Fatty acid content obtained from the guinea pig meat
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Caracterización de la carne de cuy (Cavia porcellus) para utilizarla en la elaboración de un embutido fermentado
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Influence of the Handbook in the Colombian Economic Thought during the Twentieth Century
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