Improvement of bottled coconut jam

The research was conducted to improve the formulation and process of bottled coconut jam. First, a product profile of cocojam was developed using the QDA method. The product profile was then compared to the product profile of cocojam produced using the process and formulation developed by ITDI. A t-...

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Bibliographic Details

Main Author:	Llido, Ma. Jesusa B.
Other Authors:	Quintos, Sarah V.
Format:	Thesis
Language:	English
Published:	1994.
Subjects:	Coconut jam.