Comparison of yield, cost, and sensory characteristics of whole versus dressed bangus (Chanos chanos) for institutional use
The study was designed to compare the yield, labor time,raw food and labor costs, and sensory characteristics of whole and of dressed bangos prepared as Bangos Pinangat and as Bangos Frio in large quantity production. The yield of 120 kgs., as purchased, of whole and of dressed bangos were determine...
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| フォーマット: | 図書 |
| 言語: | English |
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