Record Details

Physico-chemical changes during storage of litchi (Litchi chinensis) beverages

Indian Agricultural Research Journals

View Archive Info
 
 
Field Value
 
Title Physico-chemical changes during storage of litchi (Litchi chinensis) beverages
 
Creator SINGH, PRABHAKAR
SINGH, I S
 
Subject —
 
Description An experiment was conducted during 1986 and 1987 on storage of litchi (Litchi chinensis Soon.) beverages at Faizabad. There was a gradual decrease in organoleptic score and chemical changes during Their storage at room temperature. The ready-to-serve drink and nectar were acceptable up to 3 months. Squash could be maintained up to 4 months. Chemical change during storage led to the formation of off-flavour and discoloration of beverages
 
Publisher The Indian Journal of Agricultural Sciences
 
Contributor —
 
Date 2013-04-18
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier http://epubs.icar.org.in/ejournal/index.php/IJAgS/article/view/29079
 
Source The Indian Journal of Agricultural Sciences; Vol 64, No 3 (1994)
0019-5022
 
Language eng
 
Relation http://epubs.icar.org.in/ejournal/index.php/IJAgS/article/view/29079/13153
 
Rights Copyright (c) 2014 The Indian Journal of Agricultural Sciences