Standardization of bottled tilapia (Oreochromis niloticus) in coconut sauce
A study on standardization of the formulation, pre-processing treatment and processing schedule of bottled tilapia (oreochromis niloticus) in coconut sauce ws conducted. In the determination of standardized formulation of the product, different levels of carrageenan (0.1%, 0.2! and 0.3%) were added...
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| Định dạng: | Luận văn |
| Được phát hành: |
Iloilo
College of Fisheries and Ocean Sciences, U.P. Visayas
2006.
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