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Study of Phisycal and Chemical Changee of Tangerine Juice (C. nobilis var. microcarpa) and Debittering Process in the Concetrate Form
(IPB (Bogor Agricultural University), 1988)
Tangerine juice (garut variety) at 5000 ml was evaporated at 0,10, 20 and 30 minutes. Concentrate yielded by the process were tested for their volume, water content, TSS, viscosity, pH, acid, sugar and ascorbic acid content. ...