Análisis sensorial de chorizo, salmuera y ahumado de Coturnix coturnix japonica alimentadas con Moringa oleifera y Leucaena leucocephala

Análisis sensorial de chorizo, salmuera y ahumado de Coturnix coturnix japonica alimentadas con Moringa oleifera y Leucaena leucocephala

Se evalúa la calidad de la canal de la codorniz japonesa previamente alimentada con Moringa oleifera y Leucaena leucocephala, así como también el nivel de agrado de los productos (chorizo, salmuera y ahumado) por parte pobladores de Santo Domingo Kesté, Campeche. Se encuentra que la inclusión de Mor...

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Bibliographic Details
Main Authors:	Azalia Zavala-Hernández, Carolina Flota-Bañuelos, Antonio O. Chab-Ruiz, Verónica Rosales-Martínez, Silvia Fraire-Cordero
Format:	Article
Language:	English
Published:	Universidad Autonoma del Estado de Mexico 2023-01-01
Series:	Ciencia Ergo Sum
Subjects:	coturnicultura preferencia alimentaria calidad de la carne proteína
Online Access:	http://www.redalyc.org/articulo.oa?id=10474861009
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