Development of mango-kamias juice drink

A study on the development of Canned Mango-Kamias Juice Drink was undertaken. Phase I determined the most acceptable formulations of a mango-kamias juice drink and this was a blend of 70% mango juice and 30% kamias juice. Table-ripe mangoes of the Carabao variety shipped from Davao were used while t...

詳細記述

書誌詳細
第一著者: Vergara, Jennifer Gaddi
その他の著者: Francisco, Ma. Leonora dL
フォーマット: 学位論文
言語:English
出版事項: 1999.
主題: