Nutritional and physico-chemical properties of selected oyster sauce products.
Nutritive values of oyster sauce products were determined. Proximate composition, mineral (calcium, iron, phosphorus and iodine), and cholesterol contents were analysed. Phisico chemical properties of the products were likewise evaluated based on sensorial attributes. Oyster sauce such as the gold c...
| 1. autor: | |
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| Format: | Praca dyplomowa |
| Język: | English |
| Wydane: |
Miagao, Iloilo
College of Fisheries, University of the Philippines in the Visayas
2000.
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| Hasła przedmiotowe: |