Optimization of Cassava Starch, Glycerol, and Lactic Acid
Concentrations as Active Edible Coating for Pork Meat
Monica R. Manalo1,2* and Alonzo A. Gabriel†
1Laboratory of Food Microbiology and Hygiene, Department of Food Science and Nutrition,
College of Home Economics, University of the Philippines Diliman,
Quezon City, Metro Manila 1101 Philippines
2Food Processing Division, Industrial Technology Development Institute,
Department of Science and Technology, Taguig City, Metro Manila 1633 Philippines
*Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.
†Deceased: 31 Mar 2020
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Manalo M, Gabriel A. 2022. Optimization of Cassava Starch, Glycerol, and Lactic Acid Concentrations as
Active Edible Coating for Pork Meat. Philipp J Sci 151(3): 879–894. https://doi.org/10.56899/151.03.08
