STORAGE STABILITY OF ORANGE JUICE CONCENTRATE PACKAGED ASEPTICALLY

被引:52
作者
KANNER, J [1 ]
FISHBEIN, J [1 ]
SHALOM, P [1 ]
HAREL, S [1 ]
BENGERA, I [1 ]
机构
[1] AGR RES ORG, VOLCANI CTR, DEPT FOOD TECHNOL, BET DAGAN, ISRAEL
关键词
D O I
10.1111/j.1365-2621.1982.tb10096.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
引用
收藏
页码:429 / +
页数:1
相关论文
共 33 条
[1]  
[Anonymous], 1975, OFFICIAL METHODS ANA
[2]  
BELSHAW F, 1978, FOOD PROD DEV, V12, P36
[3]  
BISSETT OW, 1975, J FOOD SCI, V40, P178, DOI 10.1111/j.1365-2621.1975.tb03765.x
[4]  
BLAIR JS, 1964, UNPUB CITRUS EXP STA
[5]   QUALITY OF CANNED ORANGE JUICE [J].
BOYD, JM ;
PETERSON, GT .
INDUSTRIAL AND ENGINEERING CHEMISTRY, 1945, 37 (04) :370-373
[6]  
BRENNER S, 1948, FOOD TECHNOL-CHICAGO, V2, P207
[7]   NON-ENZYMIC BROWNING OF LEMON JUICE [J].
CLEGG, KM .
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1964, 15 (12) :878-+
[9]  
Curl A. Laurence, 1947, CANNER, V105, P14
[10]  
DINSMORE HL, 1973, J AOAC, V57, P772