Effect on immersing water temperature and duration of immersion on the quality of dried vanilla
1991
Sulaiman, A.H. | Suparti (Universitas Islam Sumatera Utara, Medan (Indonesia). Fakultas Pertanian)
An experiment was carried out to investigate the effect of different temperature of immersing water and duration of immersion on the quality of dried vanilla. Immersing water significantly affected rendement, ash, vanilla content and organoleptic values but did not affect the water content of the dried vanilla bean. No interaction was found between the two factors on all parameters observed.
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Библиографическая информация
Buletin Pertanian Fakultas Pertanian Universitas Islam Sumatera Utara Medan (Indonesia)
Том
10
Выпуск
3
ISSN
0152-1197
Нумерация страниц
pp. 18-24
Другие темы
Duree; Propiedades organolepticas; Propriete organoleptique; Duracion; Inmersion
Язык
неизвестный
Примечание
Summaries (En, In)
4 ill.; 2 tables; 12 ref.
Тип
Summary
1994-08-15
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