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Application filed by Univ Philippines VisayasfiledCriticalUniv Philippines Visayas
Priority to PH22017050075UpriorityCriticalpatent/PH22017050075U1/en
Publication of PH22017050075Y1publicationCriticalpatent/PH22017050075Y1/en
Publication of PH22017050075U1publicationCriticalpatent/PH22017050075U1/en
Coloring Foods And Improving Nutritive Qualities
(AREA)
Meat, Egg Or Seafood Products
(AREA)
Abstract
The present utility model is directed to a natural oyster powder and its processing method. Ideally, the oyster powder from the extract has a moisture content 5 of 6.02+0.09 pcnt , ash content of 8.8 pcnt , protein of 23.1 pcnt , lipid content of 6.6 pcnt , salt (as sodium) of 2.09g/100g with a water activity of 0.29 at 25oC. It is light yellowish green in color.
PH22017050075U2017-04-022017-04-02Oyster powder from oyster meat extract
PH22017050075U1
(en)