Effects of tetrasodium pyrophosphate incorporated at different levels in skinless pork longanisa

Effects of tetrasodium pyrophosphate incorporated at different levels in skinless pork longanisa

Influence of Tetrasodium pyrophosphate (TSPP) on the physico-chemical and sensory characteristics of skinless pork longanisa was evaluated. The most acceptable skinless pork longanisa formulation among 3 recipes was first determined. Using the most acceptable formulation, skinless pork longanisa wer...

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Bibliographic Details
Main Author: Dy, Judy D.
Other Authors: Francisco, Ma. Leonora dL
Format: Thesis
Language:English
Published: 1999.
Subjects:
Sausages.
Meat > Preservation.