Optimization of the formulation and processing parameters of mussel shell sauce processing

This study aimed to optimize the formulation i.e. salt concentration (g/100g mussel shell-stock mixture) and the process i.e. time (min) and temperature (°C) of fermentation and parameters of mussel shell sauce processing that maximized the degree of protein hydrolysis and minimized the fermentation...

Full description

Bibliographic Details

Main Author:	Chingcuanco, Caleb Joshua T. (Author)
Other Authors:	Villarino, Casiana Blanca J. (adviser.)
Resource Type:	Thesis
Language:	English
Subjects:	Mussels. Sauces > Processing.