Chemical and physical preservation of kunun zaki - A cereal based non-alcoholic beverage in Nigeria

Journal of Food Science and Technology

Volumn 41, Issue 1, 2004, Pages 66-70

  Gaffa, T ^a,d   Jideani, I A ^b   Nkama, I ^c  

^a Federal Polytechnic Idah   (Nigeria)

^b ABUBAKAR TAFAWA BALEWA UNIVERSITY   (Nigeria)

^c UNIVERSITY OF MAIDUGURI   (Nigeria)

^d KAGOSHIMA UNIVERSITY   (Japan)

Author keywords

Chemical preservation; Kunun zaki; Non alcoholic beverage; Physical preservation; Sorghum

Indexed keywords

ACETIC ACID; BEVERAGES; CONTAMINATION; FOOD PRESERVATION; LOW TEMPERATURE EFFECTS; MICROBIOLOGY; POLYETHYLENES; REFRIGERATION;

CHEMICAL PRESERVATION; KUNUM ZAKI; NON-ALCOHOLIC BEVERAGES; PHYSICAL PRESERVATION; SORGHUM;

GRAIN (AGRICULTURAL PRODUCT);

EID: 3042563783     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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