Development of beef jerky from carabeef (Bubalus Bubalis)

ABSTRACT The feasibility of developing a product formulation of beef jerky from carabeef was undertaken. The effect of three different salt/sugar/pepper combination on the physico-chemical and sensory properties and the storage characteristics of the preferred formulation was studied. Results of the...

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Bibliographic Details
Main Author: Imbao, Anna Liza B.
Other Authors: Acevedo, Teresita P.
Format: Thesis
Language:English
Published: 1990.
Subjects: