Storage stability of vacuum-packed marinated pork isaw
ABSTRACT This study was performed to arrive at a formulation and procedure for pork isaw and to assess the stability of marinated vacuum-packed pork isaw when stored chilled (3.5 ± 1.5°C) and frozen (-14±4°C). From the three ratios of vinegar: brine for pre-cooking the washed intestines, the one hav...
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| Format: | Thesis |
| Language: | English |
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2003.
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