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...
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| Format: | Thesis |
| Language: | English |
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1993.
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