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Nutritional and Sensory Properties of Canned and Stored Moin-Moin

✍ Scribed by AYODEJI O. ADENIJI; NORMAN N. POTTER


Book ID
108805068
Publisher
Institute of Food Technologists
Year
1981
Tongue
English
Weight
392 KB
Volume
46
Category
Article
ISSN
0022-1147

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πŸ“œ SIMILAR VOLUMES


PRODUCTION AND QUALITY OF CANNED MOIN-MO
✍ AYODEJI O. ADENIJI; NORMAN N. POTTER πŸ“‚ Article πŸ“… 1980 πŸ› Institute of Food Technologists 🌐 English βš– 518 KB
Microbiological, nutritional and sensory
✍ HozovΓ‘, B. ;BuchtovΓ‘, V. ;Dodok, L. ;Zemanovič, J. πŸ“‚ Article πŸ“… 1997 πŸ› John Wiley and Sons 🌐 English βš– 454 KB

The object of this work was to present some results from the evaluation of microbiological (total bacterial count, coliform bacteria, aerobic sporogenic bacteria, yeasts and moulds), nutritional (lysine) and sensory (shape, surface, colour, consistency, odour, taste, the profiling of tastiness) qual