Development of low cost skinless pork longanisa
Optimizing the level of isolated soy protein and iota carrageenan produced a low cost skinless pork longanisa. All combinations of the upper and lower limits of iota carrageenan (0.5-0.2%) and isolated soy protein (3.5-2%) were incorporated to produce nine formulations including 0% of both for contr...
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| Formatua: | Thesis |
| Hizkuntza: | English |
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1999.
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