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...
| Hovedforfatter: | |
|---|---|
| Andre forfattere: | |
| Format: | Thesis |
| Sprog: | engelsk |
| Udgivet: |
1999.
|
| Fag: |