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...
| मुख्य लेखक: | |
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| अन्य लेखक: | |
| स्वरूप: | थीसिस |
| भाषा: | English |
| प्रकाशित: |
1993.
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| विषय: |