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...
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| Format: | Thèse |
| Langue: | English |
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1983.
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