CATBALOGAN CITY – Mr. Jerson Sorio and Mrs. Marietta Albina were thrilled to find out that there paper entitled “Microbial and Sensorial Quality of Ice Cream Fortified with Oyster (Crassostreairedalei) Puree” was published in CARNILAC Industrial, a Mexican Magazine
On its December to February 2020 issue, the CARNILAC Industrial Magazine took interest on the unique flavoring of oyster puree ice cream with high nutrient content.
The CARNILAC Magazine is based in Mexico with the fundamental objective of contributing to improve communication within the dairy industry, and to give space to the innovations and technology of the meat industry.
As said in the magazine, “We included articles which proposes new alternatives and formulation opportunities for meat and dairy products. You will find a study on the microbial and sensory quality of fortified ice cream with oyster puree, an alternative that could be an effective way to improve value nutritional and functional of this dessert.”
Sorio and Albina’s paper is now being known across the world.
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