Effect of Apple Cider Varieties on Chemical & Sensory Prop. of Cider
- Publisher's listprice EUR 39.90
-
16 925 Ft (16 119 Ft + 5% VAT)
The price is estimated because at the time of ordering we do not know what conversion rates will apply to HUF / product currency when the book arrives. In case HUF is weaker, the price increases slightly, in case HUF is stronger, the price goes lower slightly.
- Discount 5% (cc. 846 Ft off)
- Discounted price 16 079 Ft (15 313 Ft + 5% VAT)
16 925 Ft
Availability
printed on demand
Why don't you give exact delivery time?
Delivery time is estimated on our previous experiences. We give estimations only, because we order from outside Hungary, and the delivery time mainly depends on how quickly the publisher supplies the book. Faster or slower deliveries both happen, but we do our best to supply as quickly as possible.
Product details:
- Publisher LAP Lambert Academic Publishing
- Date of Publication 1 January 2021
- ISBN 9786203306545
- Binding Paperback
- No. of pages76 pages
- Size 220x150 mm
- Language English 175
Categories
Long description:
The present investigation entitled "Effect of Apple varieties on Chemical and Sensory Properties of cider" was carried out to study the composition of different varieties of apple and cider preparation of processed products. Two varieties of apple were evaluated (Golden Delicious and Red Delicious) for making cider. As it is a rich source of sugar, was selected for development of processed product. product already was prepared by incorporation of different proportions of apple juice with ingredients. Processed product was subjected to organoleptic evaluation by judging the acceptance of different concentrations of finger millet in processed product. In conclusion, Red Delicious variety can be successfully substituted for better cider production because of its high sugar content, high phenolic content,high pH and low titrable acidity.
More
