MARINATED WITH EFFECT OF NaCl AND SODIUM TRIPOLYPHOSPHATE BROMATOLOGICAL PROPERTIES ON THE MEAT GOAT
Goat meat has all the significant nutritional characteristics by consumers to be an excellent alternative supply; therefore, this study proposes the use of a mixture of NaCl, sodium tripolyphosphate, laurel and rosemary extracts as marginalisers agents using maceration technique marinade as facilita...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Spanish |
| Published: |
Universidad del Cauca
2014-12-01
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| Series: | Biotecnología en el Sector Agropecuario y Agroindustrial |
| Subjects: | |
| Online Access: | http://revistabiotecnologia.unicauca.edu.co/revista/index.php/biotecnologia/article/view/349/299 |