Characterization of commercially available ready-to-drink buko juice
The quality of ready-to-drink, commercially available buko juice was assessed. Procedures for preparing these juices were determined by visitation in places where they are produced. Physico-chemical, microbiological and sensory analyses were conducted for selected samples. Results indicated that the...
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| Formato: | Thesis |
| Idioma: | English |
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1997.
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