EFFECT OF OXYGEN ON TASTE, ASCORBIC-ACID LOSS AND BROWNING FOR HTST-PASTEURIZED, SINGLE-STRENGTH ORANGE JUICE

被引：45

作者：

TRAMMELL, DJ

DALSIS, DE

MALONE, CT

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1986.tb11223.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1021 / 1023

页数：3

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CLEGG, KM .

FINHOLT, P ;

ALSOS, I ;

HIGUCHI, T .

[7]

KEFFORD JF, 1950, FOOD PRESERV Q, V10, P44

[8]

Mannheim C. H., 1979, Confructa, V24, P175

[9] SHELF-LIFE OF ASEPTICALLY BOTTLED ORANGE JUICE [J].

MANNHEIM, CH ;

HAVKIN, M .

[10]

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