A study on the retention of calcium in calcium-fortified skinless pork longganiza
ABSTRACT This study was done primarily to develop a calcium-fortified skinless pork longaniza and to assess the retention of calcium in the product before and after cooking. The BAI formulation was fortified with 33% of the Philippine RDA for adolescents for calcium. The sensory properties were dete...
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| Format: | Thesis |
| Language: | English |
| Published: |
2000.
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