INFLUENCE OF ORANGE JUICE COMPOSITION ON THERMAL-RESISTANCE OF SPOILAGE YEASTS

[11] MURDOCK DI, 1953, FOOD RES, V18, P85

[12] MURDOCK DI, 1965, FOOD TECHNOL-CHICAGO, V19, P666

[13] ROUSE AH, 1955, 570 FLOR EXPT STA B

[14] Stumbo C R, 1973, THERMOBACTERIOLOGY F, P78

[15] RAPID COLORIMETRIC METHODS FOR SIMULTANEOUS DETERMINATION OF TOTAL REDUCING SUGARS AND FRUCTOSE IN CITRUS JUICES [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1956, 4 (03) : 263 - 266

[16] 1975, FOOD ENGNG, V47, P21

[11] MURDOCK DI, 1953, FOOD RES, V18, P85

[12] MURDOCK DI, 1965, FOOD TECHNOL-CHICAGO, V19, P666

[13] ROUSE AH, 1955, 570 FLOR EXPT STA B

[14] Stumbo C R, 1973, THERMOBACTERIOLOGY F, P78

[15] RAPID COLORIMETRIC METHODS FOR SIMULTANEOUS DETERMINATION OF TOTAL REDUCING SUGARS AND FRUCTOSE IN CITRUS JUICES [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1956, 4 (03) : 263 - 266

[16] 1975, FOOD ENGNG, V47, P21