Survival of acetic acid bacteria in tuba subjected to different pasteurization temperatures

The present study experimentally investigated the effects of temperature and pasteurization time on the survival of acetic acid bacteria (AAB) in tuba. Tuba was pasteurized at temperatures of 52° C, 54° C, 56° C, 58° C, 60° C, and 62° C for I minute to I 0 minutes at I minute intervals. Afterwards,...

وصف كامل

التفاصيل البيبلوغرافية

المؤلف الرئيسي:	Orbeta, Jan Adrian B (مؤلف)
مؤلفون آخرون:	Peralta, Justin Godfred B. (adviser.)
التنسيق:	أطروحة
اللغة:	English
الموضوعات:	Acetobacter. Acetic acid bacteria. Pasteurization > Philippines. Fermented beverages > Philippines. Tuba (Alcoholic beverage).
الوصول للمادة أونلاين:	Available for University of the Philippines Diliman via Digital Archives. Click here to access