Development of pickled kamias (Averrhoa Bilimbi Linn)
Fresh, rare-ripe kamias were transported from Alabang, Rizal to the College of Home Economics and immediately processed. A three-phase study was done to develop a sweet-sour fermented pickled product from kamias. A better method of curing between the 10-day and 21-day curing was initially determined...
| Auteur principal: | |
|---|---|
| Autres auteurs: | |
| Format: | Thèse |
| Langue: | English |
| Publié: |
1974.
|
| Sujets: |