VERIFICATION OF THE VIABILITY AND UTILIZATION OF USING POST-FERMENTATIVE RESIDUES IN BANANA (Musa balbisiana colla) VINEGAR FOR FOOD INDUSTRY
DOI:
https://doi.org/10.5380/cep.v7i2.15099Keywords:
VINAGRE DE BANANA - APROVEITAMENTO DE RESÍDUOS, RESÍDUOS PÓS - FERMENTATIVOS. BANANA VINEGAR - POST - FERMENTATIVE RESÍDUES, BANANA VINEGAR - RESIDUES UTILIZATION.Abstract
In order to utilize the post-fermentative residues if banana vinegar (M.balbisiana Colla), the project was developed concerning the determination of the basic components of this residue (fermented paste) with a view to a possible rational use in the manufacture of animal feed, as well as to try to reduce the problem of environmental pollution. Several proceedings were.Downloads
How to Cite
COSTA, F. J. D. L., DE OLIVEIRA, J. A. P., SALES, R. D. O., DOS SANTOS, A. M., & CARLOS MAIA, M. D. J. (1989). VERIFICATION OF THE VIABILITY AND UTILIZATION OF USING POST-FERMENTATIVE RESIDUES IN BANANA (Musa balbisiana colla) VINEGAR FOR FOOD INDUSTRY. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 7(2). https://doi.org/10.5380/cep.v7i2.15099
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