Incorporation of Carrageenan in batter and its effects on oil uptake and physico sensory attributes of fish nuggets.
| Autor principal: | |
|---|---|
| Formato: | Thesis |
| Idioma: | English |
| Publicado em: |
Miagao, Iloilo
College of Fisheries, University of the Philippines
2015.
|
| Assuntos: |