Calcium fortification of tocino using calcium carbonate
This study was done primarily to develop a calcium-fortified Tocino and to assess the retention of clcium in the product after processing. Formulation by Claudio (1977) was fortified 33% of the Philippine RDA for calcium for 10 to 19 years old. The sensory properties were determined using descriptiv...
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| Muut tekijät: | |
| Aineistotyyppi: | Opinnäyte |
| Kieli: | English |
| Julkaistu: |
2001.
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