Analysis of quality characteristics of formulated low-cost longanisa
ABSTRACT Different mungbean preparations (flour, sprouts, and boiled mungbean) were used to partially replace the meat in the production of longanisa. Mungbean sprouts and grains were bought from the market. The former was minced, while the later was in two, half was boiled and mashed, the other hal...
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| Format: | Praca dyplomowa |
| Język: | English |
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1998.
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