elaboracion de embutidos carnicos pdf
Ahumado Document 3 pages. In general, they are produced through the cutting of meat and fat, to which authorized condiments are added, to later undergo a ripening process 6. Determining the phenolic compounds. Figura 1. In this respect, the Ministerio de Salud de Chile , does not establish the content of mushrooms, yeast and coliforms as a microbiological parameter in this kind of food.
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