The effectivity of pimaricin and pH adjustment in retarding the spoilage of Ladu orange juice
The efficacy of pimaricin as a preservative in frozen and pre-srozen ladu orange juice was evaluated. The juice samples were treated to contain 0, 10 and 20 ppm pimaricin and were adjusted to and maintained at pH 3.00, at its natural pH 3.60 and pH 4.50. Fungicidal activity ws exhibited by 20 ppm fr...
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| Format: | Thesis |
| Language: | English |
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1968.
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