Comparative assessment of storage stability of ginger-garlic and chemical preservation on fruit juice blends
The study aimed at reduction of wastage of fruit, encourage production, consumption and preservation of fruit juice blends using garlic ginger filtrate with health benefits as biopreservative thus providing alternatives with biological advantage over chemical preservatives (ascorbic and benzoate aci...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
HACCP Consulting
2020-02-01
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| Series: | Potravinarstvo |
| Subjects: | |
| Online Access: | https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1262 |