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.

Bibliographic Details
Main Author: De Los Santos, Kyla Majella M.
Format: Thesis
Language:English
Published: 2024.
Subjects:
Sardines > Sweet-marinated (Hamonado)