Research on the processing of canned coconut water

  • Anh Đào Thị Đống
  • Thanh Hà Thị Võ
  • Mỹ Linh Thị Trương

Abstract

This research has determined the optimal conditions of canned coconut water processing to lengthen preservation time and still keep natural flavor of fresh coconut water. With the chosen sterilizing condition and using a very little amount of Na2S2O5, the product gets the quality of nutrition, safety and sensory attributes.
điểm /   đánh giá
Published
2007-07-25
Issue
Vol. 10 No. 2 (2007)
Section
ARTILES
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