EFFECT OF STORAGE-TEMPERATURE ON THE STABILITY OF ASEPTICALLY PACKAGED CONCENTRATED ORANGE JUICE AND CONCENTRATED ORANGE DRINK

被引：20

作者：

MARCY, JE

HANSEN, AP

GRAUMLICH, TR

机构：

[1] PROCTOR & GAMBLE,CINCINNATI,OH 45207

[2] N CAROLINA STATE UNIV,DEPT FOOD SCI,RALEIGH,NC 27695

来源：

关键词：

D O I：

10.1111/j.1365-2621.1989.tb08610.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：227 / &

共 8 条

GRAUMLICH, TR ;

MARCY, JE ;

ADAMS, JP .

[2] BROWNING DETERMINATION IN CITRUS PRODUCTS [J].

MEYDAV, S ;

SAGUY, I ;

KOPELMAN, IJ .

[3] ASEPTIC-PACKAGING OF LIQUID FOOD-PRODUCTS - A LITERATURE-REVIEW [J].

VONBOCKELMANN, BAH ;

VONBOCKELMANN, ILI .

[4]

[No title captured]

[5]

[No title captured]

[6]

1980, OFFICIAL METHODS ANA

[7]

[No title captured]

[8]

[No title captured]