Frozen "buko" puree utilization and storage studies
This study was aimed at determining the storage life and the acceptability of frozen "buko" puree as an ingredient in food products. The acceptability of the existing formulation for the production of "buko" puree was verified. Physico-chemical tests, microbiological examination...
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| Format: | Abschlussarbeit |
| Sprache: | English |
| Veröffentlicht: |
1993
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