Donsė, Giorgio <br/><br/>
Pasteurization of fruit juices by means of a pulsed high pressure process.  [electronic resource] 

 -  Journal of food science  Apr 2010 
 - E169-77 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1750-3841 
<br/><br/><label>Standard No.: </label>10.1111/j.1750-3841.2010.01535.x  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Ascorbic Acid--analysis<br/>Beverages--analysis<br/>Citrus sinensis--chemistry<br/>Colony Count, Microbial<br/>Disinfection--methods<br/>Food Handling<br/>Food Microbiology<br/>Food Preservation--methods<br/>Food Technology--instrumentation<br/>Fruit--chemistry<br/>Hot Temperature<br/>Hydrogen-Ion Concentration<br/>Hydrostatic Pressure<br/>Malus--chemistry<br/>Odorants--analysis<br/>Pigmentation<br/>Principal Component Analysis<br/>Quality Control<br/>Refrigeration<br/>Time Factors