The effect of EDTA dip on the organoleptic, bacteriological and chemical quality of refrigerated hasa- hasa
Round and split hasa-hasa were dipped in 1.0% Na2EDTA for 10 minutes and stored at -2 to 10°C. Tests consisted of bacterial count, trimethylamine determination and sensory evaluation. Results showed that there was no significant difference in the sensory evaluation between the samples due to treatme...
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| Resource Type: | Thesis |
| Language: | English |
| Published: |
1968.
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| Subjects: |
College of Home Economics (UP Diliman)
| Accession # | Call # | Volume/Part# | Copy # | Collection | Circulation Type | Circulation Status |
|---|---|---|---|---|---|---|
| HE-427T | LG 993.5 1968 F66 / B38 | CHE Archives Section | Room-use Only | On-Shelf |