Development of pork adobo jerky
ABSTRACT This study aimed to develop an acceptable pork adobo jerky. Three pork adobo recipes were tested for consumer acceptance using 50 randomly selected untrained panelists to determine the formulation to be utilized in producing the jerky. The most acceptable recipe was used to identify the app...
| 主要作者: | |
|---|---|
| 其他作者: | |
| 格式: | Thesis |
| 语言: | English |
| 出版: |
2010.
|
| 主题: |