The effect of juice extraction method and recipe and in combination was studied on the microbial, sensory and chemical attributes of the custard apple RTS beverage stored at ambient condition for 180 days with an interval of 30 day. Mean score of taste panel for colour, taste and over all acceptability significantly (p<0.05) decreased, while, chemical panel in term of acidity, TSS, reducing sugar and total sugar significantly increased. In case of microbial contamination found in RTS beverage, bacterial and fungal growth had occurred at 30 days then it was decreased.
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