Improvement of Quality And Storage Stability of Ginger (Zingiber Officinale Rosc.) Drink.
A study was conducted to determine the physico-chemical characteristics of fresh ginger (Zingiber officinale Rosc.). The fresh ginger of Gajah/Betul variety of commercial maturity was used. The parameters analysed were weight, length, diameter, pH, titratable acidity (TA), total soluble solids (TSS)...
Saved in:
| Main Author: | |
|---|---|
| Format: | Thesis |
| Language: | English |
| Published: |
2004
|
| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/491/1/549725_FSMB_2004_10.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|