ShareEffect of storage temperature, time, dissolved oxygen and packaging materials on the quality of aseptically filled orange juice.
Author(s) : TAWFIK M. S., HUYGHEBAERT A.
Type of article: Article
Details
- Original title: Effect of storage temperature, time, dissolved oxygen and packaging materials on the quality of aseptically filled orange juice.
- Record ID : 1999-3666
- Languages: English
- Source: Acta Aliment. - vol. 27 - n. 3
- Publication date: 1998/09
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food quality and safety. Microbiology;
Packaging;
Fruit - Keywords: Oxygen; Temperature; Quality; Orange; Material; Packaging; Fruit juice
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Quality parameters of packaged refrigerated app...
- Author(s) : ANDRÉS S. C., GIANNUZZI L., ZARITZKY N. E.
- Date : 2002
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 35 - n. 8
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CHANGE IN RIND, FLESH AND JUICE COLOUR OF BLOOD...
- Author(s) : AHARONI Y., HOUCK L. G.
- Date : 1982
- Languages : English
View record
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Effect of oxygen and fluorescent light on the q...
- Author(s) : SOLOMON O., SVANBERT U., SAHLSTROM A.
- Date : 1995
- Languages : English
- Source: J. agric. Food Chem. - vol. 53 - n. 4
View record
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Absorption of aroma volatiles of orange juice i...
- Author(s) : PIEPER G., BORGUDD L., ACKERMANN P., FELLERS P.
- Date : 1992/11
- Languages : English
- Source: Ital. J. Food Sci. - vol. 57 - n. 6
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MAINTAINING FLAVOUR AND NUTRIENT QUALITY OF ASE...
- Author(s) : SIZER C. E.
- Date : 1988
- Languages : English
- Source: J. Food Technol. - vol. 42 - n. 6
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