EVALUATION OF BIRCH SAP (BETULA PENDULA) QUALITY DURING STORAGE
This study presents the quality assessment of fresh and heat treated birch sap (Betula pendula) during 4 weeks of storage at 4 ºC. The entire quantity of birch sap was divided into three equal parts: a part was subjected to a pasteurization process, a part was subjected to a direct heat treatmen...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2020-06-01
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| Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| Subjects: | |
| Online Access: | http://pubs.ub.ro/?pg=revues&rev=cscc6&num=202002&vol=2&aid=5106 |
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