Traditional alcoholic beverages of Tanzania: Production, quality and changes in quality attributes during storage

International Journal of Food Sciences and Nutrition

Volumn 51, Issue 2, 2000, Pages 135-143

  Tusekwa A B ^a   Mosha, T C E ^a   Laswai, H S ^a   Towo, E E ^b  

^a SOKOINE UNIVERSITY OF AGRICULTURE   (Tanzania)

^b Tanzania Food and Nutrition Centre   (Tanzania)

Author keywords

[No Author keywords available]

Indexed keywords

ACID; ALCOHOL;

ACIDITY; ARTICLE; BEER; ENVIRONMENTAL TEMPERATURE; FERMENTATION; FOOD INDUSTRY; QUALITY CONTROL; RELATIVE DENSITY; SOLID; STORAGE; TANZANIA; TECHNOLOGY; WINE;

EID: 0343776174     PISSN: 09637486     EISSN: None     Source Type: Journal    
DOI: 10.1080/096374800100831     Document Type: Article

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