Tin content and sensory properties of canned-pork and beans in lacquered & plain tin cans
This study aimed to determine the effect of the type of can and length and temperature of storage on the tin content and attributes of pork and beans, specifically its flavor and general acceptability. Samples were packed into lacquered (C-enamel) and plain tin cans and analyzed at certain intervals...
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Thesis |
| Language: | English |
| Published: |
1978.
|
| Subjects: |