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...
| Yazar: | |
|---|---|
| Diğer Yazarlar: | |
| Materyal Türü: | Tez |
| Dil: | English |
| Baskı/Yayın Bilgisi: |
1983.
|
| Konular: |