Evaluación fisicoquímica y sensorial de mollejas de pollo (Gallus gallus) al sillao enlatadas

The “mollejas de pollo al sillao” is a traditional Peruvian dish, originally from the city of Trujillo (Peru), highly appreciated for its pleasant flavor. With the design of this product you can take advantage of the proteins, iron and other nutrients it contains. In this study the effect of the vin...

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Bibliographic Details

Main Authors:	Ysabel Miranda Jara, Angélica, Helí Miranda Chávez, Alcibiades, Chuquilin Goicochea, Roberto Carlos
Format:	Article
Language:	Spanish
Published:	2020
Subjects:	Vinagre Esterilización Letalidad Proteína Conserva enlatada Vinegar Sterilization Lethality Protein Preserved canned Esterilização Letalidade Conservas enlatadas
Online Access:	https://dialnet.unirioja.es/servlet/oaiart?codigo=7322917
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