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Application filed by Univ Philippines VisayasfiledCriticalUniv Philippines Visayas
Priority to PH22018050164UpriorityCriticalpatent/PH22018050164U1/en
Publication of PH22018050164Y1publicationCriticalpatent/PH22018050164Y1/en
Publication of PH22018050164U1publicationCriticalpatent/PH22018050164U1/en
Medicines Containing Material From Animals Or Micro-Organisms
(AREA)
Seasonings
(AREA)
Meat, Egg Or Seafood Products
(AREA)
Abstract
This utility model teaches the process of making mussel residue with low salt (weight-on-weight) ratio between 1:7 to 1:9 to solve the problem of maintaining the health of the consumers due to excessive use of salt while keeping the food ingredient palatable. Process parameters for the residue derived from this process are also provided.
PH22018050164U2018-04-162018-04-16Method of processing low salt mussel residue
PH22018050164U1
(en)