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...
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| Формат: | Диссертация |
| Язык: | English |
| Опубликовано: |
1993.
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