Development standardization rts aloevera ginger de kumar deepak (7 resultados)

Condición: New.

Condición: New. In English.

Taschenbuch. Condición: Neu. Development and Standardization of RTS Aloevera-ginger Juice | Medicinal Juice | Deepak Kumar (u. a.) | Taschenbuch | Englisch | 2025 | LAP LAMBERT Academic Publishing | EAN 9786208425043 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu. …

PAP. Condición: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

PAP. Condición: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Taschenbuch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The aim of this study to develope new and best combination of Ginger Aloevera medicinal Juice, and make easily availave in the market to ready to serve. The gel extracted and ginger juice were preserved with 700 ppm potassium metabisulphite. The gel and juice were filled in 200ml bottles and crown corking. And then bottle was pasteurized at 85 C for 20 minutes and cooled. Aloevera gel and ginger juice mixed with sugar syrup which made with sugar and citric acid. After addition of the preservative KMS 70 ppm and filled in 200 ml bottles, juice is pasteurized at 85 C for 20 minutes. Then cooled it up to room temperature juice bottles stored at 10 C for one month of time period. 80 pp. Englisch.…

Taschenbuch. Condición: Neu. This item is printed on demand - Print on Demand Titel. Neuware -The aim of this study to develope new and best combination of Ginger Aloevera medicinal Juice, and make easily availave in the market to ready to serve. The gel extracted and ginger juice were preserved with 700 ppm potassium metabisulphite. The gel and juice were filled in 200ml bottles and crown corking. And then bottle was pasteurized at 85¿C for 20 minutes and cooled. Aloevera gel and ginger juice mixed with sugar syrup which made with sugar and citric acid. After addition of the preservative KMS 70 ppm and filled in 200 ml bottles, juice is pasteurized at 85¿C for 20 minutes. Then cooled it up to room temperature juice bottles stored at 10¿C for one month of time period.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 80 pp. Englisch.…