Incorporation of low salt fermented green mussel (Perna viridis) sauce residue in shortbread (butter cookie)

Incorporation of low salt fermented green mussel (Perna viridis) sauce residue in shortbread (butter cookie)

Podrobná bibliografie
Hlavní autor: Dordas, Ma. Kathrina F.
Médium: Diplomová práce
Jazyk:English
Vydáno: 2019.
Témata:
Green mussel.
Perna viridis.
Shortbread cookie.
Low salt fermented mussel sauce.
Proximate analysis.
Product development.