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...
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| Định dạng: | Luận văn |
| Ngôn ngữ: | English |
| Được phát hành: |
2000.
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