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.
| المؤلف الرئيسي: | |
|---|---|
| التنسيق: | أطروحة |
| اللغة: | English |
| منشور في: |
2007.
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| الموضوعات: |