Yield and quality of flavor extract from two varieties of ginger (Zingiber Offficinale Roscoe)
Flavor extracts were prepared from newly harvested and stored (5 weeks) samples of Hawaiian and native varieties of ginger. The samples were first vacuum dried at 170°F and 25 mm Hg for 5 hours and then extracted with 95% ethyl alcohol for 14 hours. Most of the solvent was removed by distillation. T...
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| Format: | Abschlussarbeit |
| Sprache: | English |
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1979.
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