Improvement and standardization of a low-cost and nutritious skinless pork longanisa
This is a study on the improvement and standardization of a low-cost and nutritious skinless pork longaniza. The researcher sought to: (1) determine the optimum level of TSP in BAI longaniza; (2) standardize the formulation and process; (3) compare the cost of production between the standardized for...
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| Format: | Abschlussarbeit |
| Sprache: | English |
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1994.
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