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...
| Päätekijä: | |
|---|---|
| Muut tekijät: | |
| Aineistotyyppi: | Opinnäyte |
| Kieli: | English |
| Julkaistu: |
1993.
|
| Aiheet: |