The development of tuna patties from skipjack (Katsuwonus pelamis) and the effects of freezing of their keeping quality.
Various product formulations for tuna patties were prepared. The amounts of species and cornstarch were principally considered. The levels of spices included the following combinations: 15% onion, 25% pickle; 20% onion, 20% pickle; 25% onion, 15% pickle. Samples were evaluated subjectively and data...
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| Format: | Thesis |
| Language: | English |
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Miagao Iloilo
College of Fisheries, University of the Philippines
1979.
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