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...
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| Muut tekijät: | |
| Aineistotyyppi: | Opinnäyte |
| Kieli: | English |
| Julkaistu: |
1974.
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