Utilization of chicken skin into "chicharon" Lolita Yu Ago ; Estrella F. Alabastro, adviser.
The utilization of chicken skin into a snackfood item in the form of "chicharon" was studied and storage studies were conducted for 5 weeks on the product. Variables studied during the development of a standard procedure were the levels of brine concentration (3%, 5% and 7%) and temperatur...
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| Materyal Türü: | Tez |
| Dil: | English |
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1974.
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