A comparative analysis of selected attributes of four brands of corned beef
The scope of this study is the chemical analysis and sensory evaluation of four random brands of corned beef. The moisture, fat, protein, cereal, TVP and residual nitrite contents of each of the four brands were determined. Sensory evaluation was conducted for color, over-all flavor, starchy flavor,...
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| Định dạng: | Luận văn |
| Ngôn ngữ: | English |
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1979.
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