Canning of "Adobong Hito" (Clarias Batrachus Linn.)
This study was undertaken to develop the specifications for canning of "adobong hito." A satisfactory recipe was formulated by varying the salt concentrations (1.3 and 1.5%), vinegar concentration (10% and 12 %), and pre-cooking methods (frying and boiling). A 1.3% salt and 12% vinegar lev...
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| Muut tekijät: | |
| Aineistotyyppi: | Opinnäyte |
| Kieli: | English |
| Julkaistu: |
1975.
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