Thermal process establishment of sauteed camaru (Gryllotalpa orientalis) in tin can
ABSTRACT Evaluation of different formulations of sauteed Camaru (Gryllotalpa orientalis) was done to determine which formulation was the most acceptable to consumers. Sauteed Camaru of varying salt content (20g, 30g, and 40g per kilo of Camaru) was prepared and evaluated by a sensory panel using a s...
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| Format: | Thesis |
| Idioma: | English |
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2004.
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