Canned mussels packed in a blend of corn oil & coconut oil
The first phase was undertaken to determine the effect of smoking on the mussel meat prior to canning. A more acceptable product was obtained by smoking the mussel meat from one hour at 14°F prior to canning. The mean score overall acceptability of smoked mussel meat was 7.7 (between moderately and...
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Thesis |
| Language: | English |
| Published: |
1983.
|
| Subjects: |