A study on the functionality effects of potassium chloride in tocino
This study was conducted to determine the functionality effects of potassium chloride (KCl) concentration in tocino. From the three tocino recipes, the formulation standardized by the Bureau of Animal Industry was selected as the most acceptable formulation by 25 untrained panelist. The chosen formu...
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| Format: | Thesis |
| Language: | English |
| Published: |
1999
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