Shelf life extension and sensory evaluation of birch tree sap using chemical preservatives
The aim of this study was to assess the stability of the birch tree sap, depending on the addition and concentration of two chemical factors, ie. potassium sorbate and acids: malic, citric or lactic. As in our previous studies we found that the optimal physical parameter to assess the stability of b...
Main Authors: | , , |
---|---|
Format: | Article |
Language: | English |
Published: |
HACCP Consulting
2016-10-01
|
Series: | Potravinarstvo |
Subjects: | |
Online Access: | http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/649 |