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Preparation and preservation of fermented carrot juice.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/4939/
 
Title Preparation and preservation of fermented carrot juice.
 
Creator Anand, J. C.
 
Subject 02 Fermented foods
04 Carrot
 
Description Black variety of canots have long been used for the preparation of "Kanji"
(popular name for fermented carrot juice). The beverage is consumed in
certain parts of Northern India during summer. The standard recipe for the
product has been worked out along with the suitable method for its preservation.
Under tllese standardised conditions of preparation and preservation
the product can be kept fresh for over 6 months. The preparation as such
has got a good scope for commercial exploitation.
 
Date 1953
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/4939/1/Indian%20Food%20Packer%2C%20Volume-7%284%20%281953%29%2017-18.pdf
Anand, J. C. (1953) Preparation and preservation of fermented carrot juice. Indian Food Packer, 7 (4). pp. 17-18.