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Bibliographic Data
Control Number56777
Date and Time of Latest Transaction20060619142247.4
General Information060619s |||||||||b ||00|||
Cataloging SourcePCARRD-DOST
Main Entry - Personal NameIbarra, Perlito I.
Main Entry - Uniform TitleENGLISH
Title Statementchicharon
General NoteCollege, Laguna: UPLB, 1984. pp. 221-236
Summary, Etc.The study tested the possibility of using tripe in "chicharon" making. Omasum, reticulum and rumen were washed, limed, and tenderized in an open kettle. The cut tripes were sundried for four days or until the moisture content dropped to 12%. Dried samples were deep-fat fried. The proximate composition, off-flavor and crunchiness scores of the processed tripe "chicharon" were similar to pork skin "chicharon". Results indicated that tripe especially the rumen can be processed into highly acceptable popped product
Subject Added Entry - Topical TermMEAT BYPRODUCTS
 PROCESSING
Added Entry - Personal NameArganosa, Felicitas C.
 Lapitan, J. E.
 Villeta, M. O.
LocationDOST PCARRD
  
     
 
Physical Location
Department of Science and Technology
Philippine Council for Agriculture, Forestry and Natural Resources Research and Development
  
     
 
Digital Copy
Not Available
  
     
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