Tables index

From

Effect of Pasteurization and Storage Temperatures on the Physicochemical Properties and Microbiological Quality of Cashew Apple Juice

Nkechi J.T. Emelike, Patience C. Obinna-Echem

American Journal of Food Science and Technology. 2020, 8(2), 63-69 doi:10.12691/ajfst-8-2-4
  • Table 1. pH of unpasteurized and pasteurized cashew apple juices stored at 25±2°C and 4°C for 21 days.
  • Table 2. Titratable acidity (% Malic acid) of unpasteurized and pasteurized cashew apple juices stored at 25±2°C and 4°C for 21 days.
  • Table 3. Sugar content of unpasteurized and pasteurized cashew apple juices stored at 25±2°C and 4°C for 21 days.
  • Table 4. Viscosity of unpasteurized and pasteurized cashew apple juices stored at 25±2°C and 4°C for 21 days.