ELABORACIÓN DE UN PRODUCTO CÁRNICO ESCALDADO UTILIZANDO COMO EXTENSOR HARINA DE FRÍJOL COMÚN (Phaseolus spp.) ELABORATION OF A SCALDED SAUSAGE USING COMMON BEAN FLOUR (Phaseolus sp...

by William ALBARRACÍN H, Luisa F ACOSTA A, Iván C SÁNCHEZ B
Published 2010

ELABORATION OF A SCALDED SAUSAGE USING COMMON BEAN FLOUR (<I>Phaseolus</I> spp.) AS EXTENDER

by William ALBARRACÍN H., Luisa F. ACOSTA A., Iván C. SÁNCHEZ B.
Published 2010