Microbial and sensorial quality of ice cream fortified with oyster (crassostrea iredalei) puree

Current Research in Nutrition and Food Science

Volumn 7, Issue 1, 2019, Pages 295-299

  Sorio, Jerson C ^a   Albina, Marietta B ^a  

^a Samar State University   (Philippines)

Author keywords

Fortification; Ice cream; Microbial; Oyster; Sensorial

Indexed keywords

EID: 85065913218     PISSN: 2347467X     EISSN: 23220007     Source Type: Journal    
DOI: 10.12944/CRNFSJ.7.1.30     Document Type: Article

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