Standardization and optimization of salt concentration of brine used in the production of pickled green mangoes
Katchamita mangoes were utilized in the production of green mango pickles in order to standardize the salt concentration of the brine used to ferment the product. Varying salt concentrations (10%, 12%, 15%, and 20%) were used to ferment the mango slices for five days. The physico-chemical attributes...
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| Formatua: | Thesis |
| Hizkuntza: | English |
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Quezon City
College of Home Economics, University of the Philippines Diliman
2014.
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