Utilization of coconut residue flour in skinless pork longganisa

Utilization of coconut residue flour in skinless pork longganisa

ABSTRACT The acceptable level of CRP incorporation in skinless longanisa was determined using the standardized skinless longanisa formulation of Bureau of Animal Industry-Animal Products Development Center (BAI-APDC). Standardization of the acceptable level of incorporation was done using sensory ev...

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Bibliographic Details
Main Author: Pineda, Ma. Antonieta Racquel T.
Other Authors: Rumbaoa, Rowena Grace O.
Format: Thesis
Language:English
Published: 2002.
Subjects:
Sausages.
Coconut flour.