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Project Details
| Department | Food Technology |
| Type | Project |
| Pages | 91 |
| Reference Style | YES |
| Format | MS Word & PDF |
| Reference No. | FTE0229 |
Abstract
ABSTRACT This research was carried out to study the influence of three cooking methods (frying, smoking and roasting) on the physicho-chemical properties and the shelf – life of snail meat (Achachatina marginata). The snail meat was first washed using different washing agents (lime, alum, salt and ash) and through sensory evaluation, the best washing agent was selected and used to prepare snail meat samples for subsequent processing. The snail from the best washing agents was divided into 4 portions to correspond to the following curing humectant which were used in cook-soak equilibration: sa…
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Full material
₦ 5,000 $(29)
| Pages | 91 |
| Delivery | Instant, after payment |