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Category: Agriculture and Fisheries
Subcategory: Agricultural Economic/Agri Business

Physico-Chemical, Sensosory and Proximate Analysis of Batuan Fruit During Brine Fermentation

Conducted by SLSU , Started on 2017 - Completed on 2018
Completed Total Page Views : 629 Total Likes : 131 Unlike

This study aims to evaluate the quality of the brine-fermented product at 5% and 10% concentration. Specifically, the physico-chemical properties, sensory characteristics during 15 days fermnetation.

Proponents
Meryl Capapas and Erlinda Dizon
Beneficiaries
small scale business sector and farmers
Fund Source
Institute of Food Science and Technology, College of Agriculture and Food Science, UP-Los Banos and Southern Leyte State University-CAFES
No. of Patents
0
No. of Utility Models
0
How to Cite
Remarks

Agency Details

Southern Leyte State University
Sogod(main) Campus San Roque, Sogod, Southern Leyte Philippines 6606
Phone: 09359797352
Email: [email protected]