Development of canned achara

The study was undertaken to develop canned achara. Sensory evaluation on three recipes was conducted to determine the most acceptable formulation for processing. Achara recipe from de Leon (1996) was chosen based on the highest mean score for general acceptability. The product was found to be modera...

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Bibliographic Details

Main Author:	Pe Benito Sharon Briones
Other Authors:	Francisco, Ma. Leonora dL
Resource Type:	Thesis
Language:	English
Published:	1999.
Subjects:	Vegetables > Preservation. Pickled foods, Canned.