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Utilización de Antioxidantes Sintéticos en la Elaboración de Jamonada Comercial

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Figure

Cuadro 2.  ESQUEMA DEL EXPERIMENTO.
Gráfico 1. Diagrama de flujo de la Elaboración de la Jamonada. RECEPCIÓN Y PESAJE DE LA CARNE DESHUESADO Y TROZADO ATADO EMBUTIDO CUTTEREADO MOLIDO ESCALDADO PESAJE FINAL REFRIGERACION ANÁLISIS DE LABORATORIO COMERCIALIZACIÓN
Cuadro 3.  FORMULA 1(ACIDO ASCÓRBICO).  Carne de cerdo                             20%  Carne de res   60%  Grasa   20%  100%  Sal   2.2%  Curasol  0.2%  Fosfatos  0.3%  Pimienta negra  0.4%  Comino  0.2%  Ajo  0.2%  Nuez moscada  0.35%  Aditivo  jamonada
Cuadro 5.   FORMULA 3 (ERITORBATO DE SODIO).  Carne de cerdo  20%  Carne de res   60%  Grasa   20%  100%  Sal   2.2%  Curasol  0.2%  Fosfatos  0.3%  Pimienta negra  0.4%  Comino  0.2%  Ajo  0.2%  Nuez moscada  0.35%  Aditivo  jamonada    0.2%  Eritorbato d
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