INFLUENCE OF HOLDING TIME BEFORE PASTEURIZATION, PASTEURIZATION AND CONCENTRATION ON TURBIDITY OF CITRUS JUICES

被引：8

作者：

ROTHSCHI.G ^{[1
]}

KARSENTY, A ^{[1
]}

机构：

[1] PARDESS CITRUS PROD LTD,RES & DEV DEPT,REHOVOTH 76100,ISRAEL

来源：

关键词：

D O I：

10.1111/j.1365-2621.1974.tb07307.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1042 / 1044

页数：3

共 8 条

[1]

BLAU R, 1957, THESIS U CALIFORNIA

[2]

GOREN R, 1965, P AM SOC HORTIC SCI, V86, P280

[3]

HUGART RL, 1952, FLORIDA STATE HORT S, V65, P237

[4]

JOSLYN MA, 1961, ORANGE

Loeffler, HJ .

INDUSTRIAL AND ENGINEERING CHEMISTRY, 1941, 33 :1308-1314

[6]

LOEFFLER HJ, 1941, FOOD TECHNOL P, P29

[7] PHYSICO-CHEMICAL CHARACTERISTICS OF ORANGE JUICE CLOUD [J].

MIZRAHI, S ;

BERK, Z .

[8]

PILNIK W, 1954, CLOUD STABILITY ORAN