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...
| 1. Verfasser: | |
|---|---|
| Weitere Verfasser: | |
| Format: | Abschlussarbeit |
| Sprache: | English |
| Veröffentlicht: |
1997.
|
| Schlagworte: |