Local cracker and cookie their packaging and storage
He critical moisture contents of both biscuits were also determined and were found to be 7.55 percent for the crackers and 5.18 percent for the cookies. The Half-Vale Period method was used to test the moisture resistance of these packages but only results for saran and foil/PE packages are presente...
| Κύριος συγγραφέας: | |
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| Άλλοι συγγραφείς: | |
| Resource Type: | Thesis |
| Γλώσσα: | English |
| Έκδοση: |
1978.
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| Θέματα: |
College of Home Economics (UP Diliman)
| Accession # | Call # | Volume/Part# | Copy # | Collection | Circulation Type | Circulation Status |
|---|---|---|---|---|---|---|
| HE-777T | LG 993.5 1978 F66 / L55 | Archives Section | Room-use Only | On-Shelf |