THE PRESERVATION OF KUNUN-ZAKI USING CHEMICAL PRESERVATIVES, REFRIGERATION AND PASTEURIZATION
The potential of three preservation techniques: the use of two chemical preservatives; sodium benzoate and sodium metabisulphite, pasteurization and refrigeration for the preservation of kunun-zaki was evaluated. The treated samples were stored for four weeks. Microbiological analyses and assay of physico-chemical parameters such as pH, titratab...