Development of frozen pork adobo in microwave-safe packaging
ABSTRACT The aim of the study was to develop a frozen Pork Adobo packaged in microwave-safe containers. Phase I determined the most acceptable formulation of Pork Adobo. Results of the sensory evaluation showed that the recipe of Sony Robles-Florendo (1988) was the most acceptable formulation and th...
| Hoofdauteur: | |
|---|---|
| Andere auteurs: | |
| Formaat: | Thesis |
| Taal: | English |
| Gepubliceerd in: |
2000.
|
| Onderwerpen: |