TIME AND TEMPERATURE EFFECT ON STABILITY OF MOROCCAN PROCESSED ORANGE JUICE DURING STORAGE

被引：63

作者：

KAANANE, A ^{[1
]}

KANE, D ^{[1
]}

LABUZA, TP ^{[1
]}

机构：

[1] UNIV MINNESOTA, DEPT FOOD SCI & NUTR, ST PAUL, MN 55108 USA

来源：

JOURNAL OF FOOD SCIENCE | 1988年 / 53卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1988.tb09301.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1470 / +

页数：1

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