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Effect of chemical preservatives on the shelf life of tomato juice Cover

Effect of chemical preservatives on the shelf life of tomato juice

Acta Chemica Malaysia
Volume 3 (2019): Issue 2 (December 2019)
By: Fahriha Nur-A Kabir,  Tajnuba Sharmin,  Neaj Ahmed,  Md. Shohel Rana Palleb and  Nilam Debi Bristi  
Open Access
|May 2020

Authors

Fahriha Nur-A Kabir

tisha0025@gmail.com

North Pacific International University of Bangladesh, Manikgonj

Tajnuba Sharmin

North Pacific International University of Bangladesh, Manikgonj

Neaj Ahmed

Food and Process Engineering, Hajee Mohammad Danesh Science and Technology University

Md. Shohel Rana Palleb

Agricultural Extension Education Bangladesh Agricultural University, Mymensingh

Nilam Debi Bristi

Agricultural Chemistry Hajee Mohammad Danesh Science and Technology University
DOI: https://doi.org/10.2478/acmy-2019-0006 | Journal eISSN: 2576-6732
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Language: English
Page range: 1 - 13
Published on: May 26, 2020
Published by: Sciendo
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
Tomato,
Preservative,
Sensory Analysis,
KMS,
Storage
Related subjects:
Chemistry,
Sustainable and green chemistry,
Catalysis,
Chemistry, other

© 2020 Fahriha Nur-A Kabir, Tajnuba Sharmin, Neaj Ahmed, Md. Shohel Rana Palleb, Nilam Debi Bristi, published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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