Pasteurization of fruit juices by means of a pulsed high pressure process.

Donsì, Giorgio

Pasteurization of fruit juices by means of a pulsed high pressure process. [electronic resource] - Journal of food science Apr 2010 - E169-77 p. digital

Publication Type: Journal Article

1750-3841

10.1111/j.1750-3841.2010.01535.x doi


Ascorbic Acid--analysis
Beverages--analysis
Citrus sinensis--chemistry
Colony Count, Microbial
Disinfection--methods
Food Handling
Food Microbiology
Food Preservation--methods
Food Technology--instrumentation
Fruit--chemistry
Hot Temperature
Hydrogen-Ion Concentration
Hydrostatic Pressure
Malus--chemistry
Odorants--analysis
Pigmentation
Principal Component Analysis
Quality Control
Refrigeration
Time Factors