Development of skinless beef longanisa using optimum levels of binders

Development of skinless beef longanisa using optimum levels of binders

The study was conducted to develop an acceptable skinless beef longanisa formulation using different binders. It was divided into two phases. Phase I which dealt with the development of an acceptable skinless beef longanisa formulation was divided into three subphases. In Phase IA, sensory evaluatio...

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Bibliographic Details
Main Author: Chua, Mary Junel P.
Other Authors: Arcellan, Mayi Y.
Format: Thesis
Language:English
Published: 1992.
Subjects:
Sausages.
Meat > Preservation.