Optimization of halal vinegar production from pineapple peel using response surface methodology (RSM) / Nadya Hajar

Optimization of halal vinegar production from pineapple peel using response surface methodology (RSM) / Nadya Hajar

This study was focused on fermentation process of halal vinegar from pineapple peel.The objectives of this study were to study the physiochemical properties of pineapple peel extract variety N36, to optimize the alcohol yield during alcoholic-making process and acetic acid yield during vinegar-makin...

وصف كامل

محفوظ في:

التفاصيل البيبلوغرافية
المؤلف الرئيسي:	Hajar, Nadya
التنسيق:	أطروحة
اللغة:	English
منشور في:	2015
الموضوعات:	Vinegar
الوصول للمادة أونلاين:	https://ir.uitm.edu.my/id/eprint/14085/1/TM_NADYA%20HAJAR%20AS%2015_5.pdf
الوسوم:	إضافة وسم لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!

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