Comparative yield, cost and sensory characteristics of "lechon" using three roasting techniques
The main objective of this study was to compare the standard techniques of roasting "lechon" namely, conventional, open rotisserie and oven rotisserie methods on the basis of yield, cost and sensory characteristics. This was carried out first by developing standard procedures for the three...
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| Format: | Thesis |
| Language: | English |
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1983.
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