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Found 2 from your keywords: subject="pH,"
cover
Effect of Storage Temperature on Physicochemical Properties in Tebs Lemon Lime
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Vania

The internship was done for 4 months in a Research and Development department at PT. Sinar Sosro, a company that specialized in the production of ready-to-drink tea in a returnable bottle glass. PT. Sinar Sosro has produced a variety of beverages and has a mission to become a world-class beverage company and fulfills the needs of its customers with the highest quality. Tebs Lemon Lime is a c…

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Series Title
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Call Number
FT 22-021
cover
Reducing the Foodborne Pathogens (E.coli 0157:H7 and Staphylococcus aureus) g…
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Eric Bernardus Lili Sandjaja

The use of Tentragenococcus halophilus and zygosacchoromyces rouxii as soy sauce starter culture has been known to produce volatile aromatic and flavor confounding compounds, however none has exposed the microbial safety capability of these starter cultures. In this study, the effect of soy sauce starter inoculation against model pathogenic bacteria, staphylococcus aureus.

Edition
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ISBN/ISSN
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Collation
xi; 51p; illus;30cm
Series Title
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Call Number
BT 21-002