Mohlo by se vám také líbit

Více informací o knize Processing and Preservation of Brinjal Pickle

• Parametry knihy
• Anotace
• Oblíbené z jiného soudku

Nákupem získáte 148 bodů

Anotace knihy

The study was concerned with the pickling of brinjal and shelf-life analysis of brinjal pickles. The fresh brinjals and pickles were analyzed for proximate composition, microbiological status, sensory attributes and overall storage stability. Fresh brinjals were processed in sugar, oil and various types of spices. The proximate composition of fresh brinjal was moisture content 91.5%, protein content 1.3%, fat content 0.3%, ash content 1.3%, and vitamin-C 12 mg/100gm. The panelists tasted the productsand assigned marks for color, flavor, texture and overall acceptability. The interval was 15 days up to first 2 months and that was 1 month for the consecutive 4 months. All the pickles became soft for increasing time. Brinjal pickles important feature in our country.

Parametry knihy

Zařazení knihy Knihy v angličtině Technology, engineering, agriculture Agriculture & farming

• Plný název: Processing and Preservation of Brinjal Pickle
• Autor: Md. Sultan Mahomud
• Jazyk: Angličtina
• Vazba: Brožovaná
• Počet stran: 72
• EAN: 9783639326185
• ISBN: 3639326180
• ID: 06839380
• Nakladatelství: VDM Verlag
• Hmotnost: 118 g
• Rozměry: 229 × 152 × 4 mm
• Datum vydání: 20. January 2011

Oblíbené z jiného soudku

---

---

---