Sensory, microbiological, and physicochemical characteristics of vacuum-packed raw, dried, and smoked sweet-marinated (hamonado) sardines under chilled condition.

Sensory, microbiological, and physicochemical characteristics of vacuum-packed raw, dried, and smoked sweet-marinated (hamonado) sardines under chilled condition.

Bibliografske podrobnosti
Glavni avtor: De Los Santos, Kyla Majella M.
Format: Thesis
Jezik:English
Izdano: 2024.
Teme:
Sardines > Sweet-marinated (Hamonado)