Tipo y concentraciones de zumos como saborizantes y aromatizantes naturales en la aceptabilidad de una bebida alcohólica

Tipo y concentraciones de zumos como saborizantes y aromatizantes naturales en la aceptabilidad de una bebida alcohólica

This research was conducted to determine the acceptability of the alcoholic beverage with the addition of lemon juice (Citrus aurantifolia) var. Subtle and passion fruit (Passiflora edulis) var. Flavicarpa as flavoring and flavouring natural through sensory analysis, analyze during storage the affec...

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Bibliographic Details
Main Author: Pincay Cantos, Víctor Enrique (author)
Other Authors: Macías Peñarrieta, Manuel Alejandro (author)
Format: bachelorThesis
Language:spa
Published: 2017
Subjects:
Saborizante
Aromatizante
Sensorial
Calidad
Online Access:http://repositorio.espam.edu.ec/handle/42000/642
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http://repositorio.espam.edu.ec/handle/42000/642

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