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

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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: -
Call Number: 479
Publisher: : Swiss German University., 2009
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Language: English
ISBN/ISSN: -
Classification: NONE
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Subject(s): FT
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