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)...

書誌詳細
第一著者:	Rantawaty, Fadney
フォーマット:	学位論文
言語:	英語
出版事項:	2004
主題:	Ginger - Storage Herb products
オンライン･アクセス:	http://psasir.upm.edu.my/id/eprint/491/1/549725_FSMB_2004_10.pdf

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