Effect of KCl substitution on the microbiological and sensory characteristics of skinless pork longanisa during frozen storage
ABSTRACT The study was done to evaluate the microbiological and sensory changes of frozen-cooked KCl substituted skinless pork longanisa. Evaluations occurred at 1, 2, 3, and 4 weeks of storage. The 0% and 50% KCl substituted skinless pork longanisa was anlyzed and compared in this study. Phase I wa...
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| Format: | Thesis |
| Idioma: | English |
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2002.
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