Esteve, M J <br/><br/>
Effect of storage period under variable conditions on the chemical and physical composition and colour of Spanish refrigerated orange juices.  [electronic resource] 

 -  Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association  Sep 2005 
 - 1413-22 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>0278-6915 
<br/><br/><label>Standard No.: </label>10.1016/j.fct.2005.03.016  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Amino Acids--analysis<br/>Ascorbic Acid--analysis<br/>Beverages--analysis<br/>Chemical Phenomena<br/>Chemistry, Physical<br/>Citrus--chemistry<br/>Color<br/>Electric Conductivity<br/>Food Microbiology<br/>Food Preservation<br/>Furaldehyde--analogs & derivatives<br/>Hydrogen-Ion Concentration<br/>Nutritive Value<br/>Oils, Volatile--chemistry<br/>Refrigeration<br/>Spain<br/>Sterilization<br/>Temperature<br/>Time Factors<br/>Viscosity