ISSN:
0138-4988
Keywords:
Life Sciences
;
Life Sciences (general)
Source:
Wiley InterScience Backfile Collection 1832-2000
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
A controlled brew of pito was produced and compared with a native brew. The former contained a higher alcohol content than the latter brew and was brighter in colour (13 as against 18.5 EBC units) thus making it more attractive. Of various heat and chemical preservative treatments used to prolong the shelf life of both products, pasteurization at 75°C for 30 min. and treatment with sorbic acid at a concentration of 5% were best able to arrest microbial proliferation in the bottled products during a 4 week storage period.
Additional Material:
2 Tab.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1002/abio.370090210
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