POTENTIAL MICROBIOLOGICAL ASSAY OF FRUIT CONTENT IN ORANGE JUICE PRODUCTS

被引：28

作者：

VANDERCOOK, CE ^{[1
]}

SMOLENSKY, DC ^{[1
]}

NAKAMURA, LK ^{[1
]}

PRICE, RL ^{[1
]}

机构：

[1] USDA,ARS,FRUIT & VEGETABLE CHEM LAB,PASADENA,CA 91106

来源：

关键词：

D O I：

10.1111/j.1365-2621.1976.tb00704.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：709 / 710

页数：2

共 8 条

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[2]

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[3]

Koch J., 1971, Deutsche Lebensmittel-Rundschau, V67, P185

[4] CHEMICAL EVALUATION OF ORANGE JUICE IN COMPOUNDED SOFT DRINKS [J].

LEWIS, WM .

[5]

LIFSHITZ A, 1974, J ASSOC OFF ANA CHEM, V57, P1169

[6] CHEMICAL COMPOSITION OF SOME NATURAL AND PROCESSED ORANGE JUICES [J].

SAWYER, R .

[7]

VANDERCOOK CE, 1975, J ASSOC OFF ANA CHEM, V58, P482

[8]

Zamorani A., 1973, Essenze Derivati Agrumari, V43, P229