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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.


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B00479 (wh)Available but not for loan - Missing
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Series Title
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Call Number
479
Publisher
: Swiss German University., 2009
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Language
English
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NONE
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Subject(s)
FT
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