Developing a recipe for the utilization of japanese whiting fish (Sillago Japonica) fillet trimmings into roll with sauce
This study aimed to develop a process to characterize a fish roll with sauce made from the fillet trimmings of Japanese Whiting Fish (Sillago Japonica). Specifically, it attempted to determine the physical characteristics of the fish roll with sauce which was combined with textured vegetable protein...
| Xuất bản năm: | Journal of the Philippine Association for Technology in Home Economics in State Colleges and Universities, Inc. Vol. 8, no. 1 (Apr. 2007), 62-70 |
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| Định dạng: | Bài viết |
| Được phát hành: |
2007
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| Những chủ đề: |