Microbiological assessment of coconut (Cocos nuciferm Linn.) sap with and without tanbark during fermentation.
Coconut sap, locally known as tuba, is an alcoholic beverage that has both a low alcohol cntent and short shelf-like. The tuba was analysed in two lots: tuba without tanbark and tuba with tanbark. Different fermentation periods were used: 0-3 hours, 8-11 hours, and 21-24 hours, to determine the phys...
| Autor principal: | |
|---|---|
| Format: | Thesis |
| Idioma: | English |
| Publicat: |
2017.
|
| Matèries: |