Sensory profiling and consumer acceptability testing of smoked hamonado and dried hamonado sardines.

Sensory profiling and consumer acceptability testing of smoked hamonado and dried hamonado sardines.

Detalhes bibliográficos
Autor principal: Tirado, Vaye Melbourne T.
Formato: Tese
Idioma:English
Publicado em: 2022.
Assuntos:
Sardines.
Sardinella lemuru.
Sensory profilling.
Physico-chemical analysis.
Smoked hamonado sardine.