Development of low salt embotido
This study was conducted to determine the characteristics of low-salt embotido. The first phase involved selection of a model recipe for embotido using sensory evaluation. This recipe was then incorporated with 30%, 50% and 75% KCI as NaCI substitute in the second phase The purpose of phase II was t...
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| Format: | Thesis |
| Language: | English |
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2001.
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