Canning of "Dilis" (Stolephorus Commersoni) sardine style
ABSTRACT The study was directed towards the development of canned "dilis" sardine style. Factors studied involved acceptability of whole or headless "dilis", use of three types of oil, variations in the levels of tomato sauce, and addition of seasonings. Statistical analysis of t...
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| Format: | Abschlussarbeit |
| Sprache: | English |
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1971.
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