PREPARATION AND STORAGE OF 72-DEGREES-BRIX ORANGE JUICE CONCENTRATE

被引：6

作者：

CRANDALL, PG

CHEN, CS

DAVIS, KC

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1987年 / 52卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1987.tb06619.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：381 / 385

页数：5

共 29 条

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[2]

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[3]

BRADDOCK RJ, 1979, FOOD TECHNOL-CHICAGO, V33, P78

[4] EFFECT OF PECTIC ENZYMES ON CLOUD STABILITY AND SOLUBLE LIMONIN CONCENTRATION IN STORED ORANGE JUICE [J].

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ROBERTSON, GL .

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[5]

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[6]

Crandall P. G., 1985, Proceedings of the Florida State Horticultural Society, V98, P200

[7] QUALITY OF ENZYMATICALLY TREATED 72-DEGREES BRIX ORANGE JUICE STORED AT REFRIGERATED TEMPERATURES [J].

CRANDALL, PG ;

CHEN, CS ;

MARCY, JE ;

MARTIN, FG .

JOURNAL OF FOOD SCIENCE, 1986, 51 (04) :1017-1020

[8]

CRANDALL PG, 1982, P FL ST HORTIC SOC, V95, P198

[9]

CRANDALL PG, 1982, FOOD TECHNOL-CHICAGO, V36, P245

[10]

CRANDALL PG, 1981, P INT SOC CITRICUL, V2, P855

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