Effects of freezing and microwaving conditions on the pH, total plate count, and acceptability of chicken-pork adobo
This study was conducted to determine the effects of frozen strorage period (days) and microwavinf conditions to pH, total plate count, and acceptability of chicken-pork adobo.
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| Formato: | Thesis |
| Idioma: | English |
| Publicado: |
2007.
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