Figure - uploaded by Christabel Irene Deha
Content may be subject to copyright.
Source publication
Purpose: The study aimed to assess the microbial safety and quality of herbal tea production using natural ingredients. The objectives of the research were to: determine the sensory characteristics of herbal tea produced using lemongrass, cloves, "precise", and negro pepper. To evaluate critical control points for microbial contamination. Design/Me...
