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Efecto de la Incorporación de Plasma Sanguíneo y Pasta de Ajonjolí en la Fabricación de un Embutido tipo Salchicha.

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Title: Efecto de la Incorporación de Plasma Sanguíneo y Pasta de Ajonjolí en la Fabricación de un Embutido tipo Salchicha.
Alternate Title: Effect of the Addition of Sesame Paste and Bovine Blood Plasma in the Development of a Meat Product Type Sausage.
Authors: Montero, Piedad M.1 pmargaritamontero@hotmail.com, Acevedo, Diofanor1, Arnedo, Arnulfo J.1, Miranda, Nayelis K.1
Source: Información Tecnológica. 2015, Vol. 26 Issue 6, p55-63. 9p.
Database: Academic Search Ultimate
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  Data: Effect of the Addition of Sesame Paste and Bovine Blood Plasma in the Development of a Meat Product Type Sausage.
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  Data: <searchLink fieldCode="JN" term="%22Información+Tecnológica%22">Información Tecnológica</searchLink>. 2015, Vol. 26 Issue 6, p55-63. 9p.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=asn&AN=111173942
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        Value: 10.4067/S0718-07642015000600008
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      – Code: spa
        Text: Spanish
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      – TitleFull: Efecto de la Incorporación de Plasma Sanguíneo y Pasta de Ajonjolí en la Fabricación de un Embutido tipo Salchicha.
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            NameFull: Acevedo, Diofanor
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              Text: 2015
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              Y: 2015
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              Value: 26
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