Incorporation of low salt fermented green mussel (Perna viridis) sauce residue in shortbread (butter cookie) - Dordas, Ma. Kathrina F. (2019.)
Thesis (Undergraduate, Bachelor of Science in Fisheries) Institute of Fish Processing Technology, College of Fisheries and Ocean Sciences, University of the Philippines Visayas.
Keywords: Green mussel; Perna viridis; Shortbread cookie; Low salt fermented mussel sauce; Proximate analysis; Product development