Differentiation between adulterated and non-adulterated palm sap using physical and chemical properties combined with discriminant analysis
Pasteurized palm sap is well known juice in many tropical countries. It has unique flavor and taste but is not available throughout year. Consequently there are many palm sap manufacturers trying to increase their production quantities by addition of other substances such as water and other cheaper...
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| Materialtyp: | Journal Contribution |
| Språk: | English |
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2018
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| Länkar: | http://agris.upm.edu.my:8080/dspace/handle/0/14222 |
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