Physico-chemical quality and consumer acceptance of guava wines

Journal of Food Science and Technology

Volumn 42, Issue 3, 2005, Pages 223-225

  Anderson, Cary ^a   Badrie, Neela ^a  

^a UNIVERSITY OF THE WEST INDIES   (Trinidad and Tobago)

Author keywords

Acceptability; Consumers; Guava wines; Maturity; Physico chemical quality; Psidium guajava

Indexed keywords

BEVERAGES; FERMENTATION; FRUITS; NUTRITION; SENSORY PERCEPTION;

ACCEPTABILITY; CONSUMERS; GUAVA WINES; MATURITY; PSIDIUM GUAJAVA;

WINE;

PSIDIUM; PSIDIUM GUAJAVA; SACCHAROMYCES CEREVISIAE;

EID: 23244447899     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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