Effect of maturation on wild apricot vermouth of different treatments
Wild apricot vermouths (WAV) of different sugar levels (8, 10 and 12 °Brix), different alcohol levels (15, 17 and 19%) and spice levels (2.5 and 5%) were prepared. The product was matured for six months and evaluated for physico-chemical characteristics at 0, 3 and 6 months of maturation. In general...
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001064867 |
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| Matična publikacija: |
Croatian journal of food science and technology (Online) 11 (2019), 2 ; str. 195-201 |
| Glavni autori: | Abrol, Ghan Shyam (Author), Joshi, Vinod Kumar, Velić, Darko |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.17508/CJFST.2019.11.2.07 Croatian journal of food science and technology (Online) Hrčak |