Aspects of manufacture, composition and safety of orubisi: A traditional alcoholic beverage in the north-western region of Tanzania

International Journal of Food Sciences and Nutrition

Volumn 51, Issue 5, 2000, Pages 395-402

  Shayo, N B ^a   Kamala, A ^a   Gidamis, A B ^a   Nnko, S A M ^a  

^a SOKOINE UNIVERSITY OF AGRICULTURE   (Tanzania)

Author keywords

[No Author keywords available]

Indexed keywords

ALCOHOL; FRUCTOSE; GLUCOSE; ISOBUTANOL; MALTOSE; PROTEIN; SUCROSE;

ACIDITY; ANALYTIC METHOD; ARTICLE; BEVERAGE; CENTRAL NERVOUS SYSTEM DEPRESSION; COLIFORM BACTERIUM; CONTROLLED STUDY; FERMENTATION; FOOD ANALYSIS; FOOD COMPOSITION; FOOD CONTAMINATION; FOOD HANDLING; FOOD PROCESSING; FOOD SAFETY; GAS LIQUID CHROMATOGRAPHY; GEOGRAPHY; HYGIENE; LACTIC ACID BACTERIUM; MICROBIOLOGICAL EXAMINATION; MOULD; MUCOSA INFLAMMATION; PASTEURIZATION; PH; PROTEIN CONTENT; RELATIVE DENSITY; TANZANIA; YEAST;

BACTERIA (MICROORGANISMS);

EID: 0033781396     PISSN: 09637486     EISSN: None     Source Type: Journal    
DOI: 10.1080/096374800426993     Document Type: Article

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