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...

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Bibliographic Details
Main Authors: Maciej Bilek, Vladímir Vietoris, Vojtech Ilko
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