Process optimization of vacuum fried milkfish (Chanos chanos Forksaal) chunks using response surface methodology
This study established the optimum process parameters for vacuum fried milkfish (Chanos chanos Forskaal) chunks using response surface methodology (RSM). Specifically, the study (1) evaluated the effects of vacuum frying parameters, time and temperature, on the quality (water activity (aw), % moistu...
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| Aineistotyyppi: | Opinnäyte |
| Kieli: | English |
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Quezon City
College of Home Economics, University of the Philippines Diliman, c2018.
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