Shelf life study of squash-soy nuggets.
The determination of the shelf life of raw squash-soy nuggets stored at chilling temperature (0-100C) for thirteen (13) days was performed through physico-chemical, free fatty acids (FFA), microbial and sensorial analyses. Cooked squash-soy nuggets was likewise evaluated every sampling period. The p...
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| フォーマット: | 学位論文 |
| 言語: | English |
| 出版事項: |
2015.
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