Development and quality assessment of pasta with oyster powder concentrate as ingredient.

Bibliographische Detailangaben
1. Verfasser:	Palafox, Mauriz Grace M.
Format:	Abschlussarbeit
Sprache:	English
Veröffentlicht:	2022.
Schlagworte:	Oyster. Oyster pasta. Oyster powder concentrate. Sensory evaluation. Salt determination. Storage activity.