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IA Allamin, MB Borkoma, M Ibu Abbas, MA Wazin
Pág. 236 - 242
The study was conducted to assess the bacteriological quality of sliced fruits, Fresh cut fruits collected from different stationary vendors in Maiduguri metropolis and were analysed to determine their bacteriological quality. All samples examined were c...
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IA Allamin, MB Borkoma, M Ibu Abbas, MA Wazin
Pág. 236 - 242
The study was conducted to assess the bacteriological quality of sliced fruits, Fresh cut fruits collected from different stationary vendors in Maiduguri metropolis and were analysed to determine their bacteriological quality. All samples examined were c...
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Mauro Gontero, Adriano Brandelli, Caciano Zapata Noreña
Pág. 55 - 60
The aim of this work was to produce crystallized fruit from watermelon rind. The following procedure was developed: the outer peel was removed; the material was sliced into 7 mm cubes, blanched for, 0, 5 and 10 minutes, and then treated with 10% sodiu...
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