Pasteurization of fruit juices by means of a pulsed high pressure process. [electronic resource]
Producer: 20101027Description: E169-77 p. digitalISSN:- 1750-3841
- 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
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Publication Type: Journal Article
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