The Influence of pasteurization on the quality of carrot-cucumber juice

Search by :

ALL Author Subject ISBN/ISSN Advanced Search

Last search:

The Influence of pasteurization on the quality of carrot-cucumber juice

Pandjaitan, Maruli - Personal Name; Wijaya, Ervyna Putri Gautama - Personal Name;

Carrot and cucumber are two of agricultural products which are quickly deteriorate during storage and distribution. The purpose of this research is to produce carrot-cucumber juice and identify any changes in its quality after pasteurization. The quality of carrot-cucumber juice is observed in chemical properties (pH value, color, refractive index, total dissolve solid, potassium content, and ?-carotene content) and microbiological properties (total plate count). Sensory test (paired comparison) is also conducted to determine which one is more preferable.

Availability

B00479 (wh) Available

Detail Information

Series Title: -
Call Number: 479
Publisher: : Swiss German University., 2009
Collation: -
Language: English
ISBN/ISSN: -
Classification: NONE
Content Type: -
Media Type: -
Carrier Type: -
Edition: -
Subject(s): FT
Specific Detail Info: -
Statement of Responsibility: -

Other version/related

No other version available

File Attachment

No Data

Comments

You must be logged in to post a comment