Standardization of frying as a pre-cooking method in canning roundscad (sardine style).
Sensory tastes were conducted in fried and fried then canned samples to establish the most suitable frying time-temperature, which serve as pre-cooking method in canning round scad. In addition, samples were analyzed for moisture content, protein content and pepsin digestibility tests to establish...
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| Format: | Thesis |
| Language: | English |
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Diliman
College of Fisheries, University of the Philippines
1977.
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