EVALUATION DES PARAMETRES SENSORIELS ET CHIMIQUES DES JUS VEGETAUX – MATIERE PREMIERE POUR LA FERMENTATION LACTIQUE
BURULEANU LAVINIA*, NICOLESCU CARMEN, AVRAM DANIELAUNIVERSITÉ VALAHIA TARGOVISTE; FACULTÉ D’INGÉNIERIE DE L’ENVIRONNEMENT ET BIOTECHNOLOGIES, DÉPARTEMENT D’INGÉNIERIE DES PRODUITS ALIMENTAIRES; B-DUL UNIRII, NR.18-24; TARGOVISTE, ROUMANIE *CORRESPONDANCE: LAVINIABURULEANU@YAHOO.COM
Issue:
SCSCC6, Volume VII, No. 3
Section:
Volume VII - No. 3 (2006)
Abstract:
The advantage of using mixtures of vegetable juices in order to obtain sensorial and nutritional benefits, both for the consumers’ satisfaction and for the process technology of the lactic fermented juices are highlighted.
Keywords:
juices, vegetables, sensorial analysis, quality, correlations.
Code [ID]:
CSCC6200607V03S01A0021 [0001132]
DOI:
Full paper:
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