Product improvement and storage stability study of sweet and spicy dilis (Stolephorus commersonii)
Product improvement and storage stability of sweet and spicy dilis were studied. A standard formulation and procedure for sweet and spicy dilis were developed through a series of sensory evaluation trials. The maximum extent of reusability of the frying medium was determined using percent free fatty...
| Hovedforfatter: | |
|---|---|
| Andre forfattere: | |
| Format: | Thesis |
| Sprog: | English |
| Udgivet: |
1993.
|
| Fag: |