The acceptability of frankfurters, hamburger, and longanisa with varying levels of textured vegetables protein (TVP)
The acceptability of frankfurters, hamburger, and longanisa with different levels of TVP was studied using the multiple comparison, the hedonic scale and the ranking methods. The levels of TVP tried in frankfurters were 0%, 25%, 50% and 75% for the first batch and 0%, 12.5%, 25% and 50% for the seco...
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| Formato: | Tese |
| Idioma: | English |
| Publicado em: |
1970.
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