Comparative study related to physico-chemical properties and sensory qualities of tomato juice and cocktail juice produced from oranges, tomatoes and carrots

J. Adubofuor; E. A. Amankwah; B. S. Arthur; F. Appiah

doi:10.5897/AJFS.9000058

African Journal of
Food Science

Abbreviation: Afr. J. Food Sci.
Language: English
ISSN: 1996-0794
DOI: 10.5897/AJFS
Start Year: 2007
Published Articles: 978

Full Length Research Paper

Comparative study related to physico-chemical properties and sensory qualities of tomato juice and cocktail juice produced from oranges, tomatoes and carrots

J. Adubofuor1*, E. A. Amankwah1, B. S. Arthur1 and F. Appiah2

1Department of Biochemistry and Biotechnology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana. 2Department of Horticulture, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana.
Email: [email protected]

Article Number - 78CB89225031
Vol.4(7), pp. 427 - 433 , July 2010
https://doi.org/10.5897/AJFS.9000058

Accepted: 17 June 2010
Published: 31 July 2010

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