Kvasny Prum. 1964; 10(5): 109-110 | DOI: 10.18832/kp1964019

Stability of lemonade syrups.Peer-reviewed article

L. NOVÁKOVÁ

The results of microbial analyses confirm the influence of refraction and acid number upon the stability of lemonade fruit syrops. No propagation of microorganisms was observed in syrups with 59 - 61˚ refraction and 1.3 - 1.4 acid number.
(In Czech, English summary only)

Keywords: stability, lemonade, syrup

Published: May 1, 1964