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| | 86B-16 Training of judges for developing a descriptive sensory profile of a "tepache" a fermented fruit beverage. (Site not responding. Last check: 2007-10-22) |
 | | Training of judges for developing a descriptive sensory profile of a "tepache" a fermented fruit beverage. |
 | | Michoacán y Purísima s/n, Iztapalapa, México, D.F, 01210, Mexico, (2) Area de Tecnología de Alimentos/Departamento de Ingenierías, Universidad Iberoamericana, (3) Departamento de Biotecnología/CBS, Universidad Autónoma Metropolitana Iztapalapa |
 | | Tepache is a traditional mexican beverage prepared by fermenting several fruits as pinneapple, orange, tamarind and sweetened with brown sugar. |
| ift.confex.com /ift/2000/techprogram/paper_3990.htm (360 words) |
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