Product development of mussel (Perna viridis) meat chippy
This study was designed to standardize a snack food item using a fresh green bay or tahong mussel and an all purpose flour as its main raw material. Phase I involved the preliminary studies and the formulation developed by BFAR from a kitchen to a laboratory scale for the cooking time-temperature co...
| Hovedforfatter: | |
|---|---|
| Andre forfattere: | |
| Format: | Thesis |
| Sprog: | English |
| Udgivet: |
1993.
|
| Fag: |