Resumen de Estudio bromatológico de la quesadilla herrereña

Gonzalo Brito Miralles, C. Rodríguez, José Baquero Franco, Cristobalina Rodríguez Álvarez, María Dolores Garrido Fernández, Ricardo Álvarez Fernández, Arturo Hardisson de la Torre

• A study of the contents of nutrients and of the microbiological quality of the quesadilla from the island of Hierro (Canary dessert) is carried out.

  It´s high caloric value and low microbian content makes of this product a dessert that should be commercialised.