Preparation d'une boisson a base de thé et concentre de citron dans l'entreprise Ramy Milk
| dc.contributor.author | Bouadel, Asmaa | |
| dc.contributor.author | Boudal, Katia | |
| dc.date.accessioned | 2022-03-30T07:21:03Z | |
| dc.date.available | 2022-03-30T07:21:03Z | |
| dc.date.issued | 2020 | |
| dc.description | 91p.:ill.;30cm | en_US |
| dc.description.abstract | The present work was carried out in order to transform two different species; lemon (Citrus limon) and green tea (Camellia sinensis), in order to obtain a fruit drink. Passing through microbiological and physico-chemical analyzes to ensure its organoleptic and nutritional quality. The principle of our work is to mix the raw material (lemon juice and green tea), water, and sugar, with the application of a heat treatment (pasteurization) as well as to study its stability, but because pandemic (Covid-19), we were forced to interrupt our internship. Key words: fruit drink, lemon, green tea, Citrus lemon, Camellia sinensis. | en_US |
| dc.identifier.uri | https://dspace.univ-boumerdes.dz/handle/123456789/7758 | |
| dc.language.iso | fr | en_US |
| dc.publisher | Mohammed bougarra faculté des sciences | en_US |
| dc.subject | Histoire de thé | en_US |
| dc.subject | Le thé blanc | en_US |
| dc.title | Preparation d'une boisson a base de thé et concentre de citron dans l'entreprise Ramy Milk | en_US |
| dc.type | Thesis | en_US |