ShareMULTIVARIATE ANALYSIS OF VERNA ORANGE JUICE VOLATILES AS AFFECTED BY PROCESSING AND STORAGE CONDITIONS.
Author(s) : IZQUIERDO L., ARISTOY M., NAVARRO J. L.
Summary
STATISTICAL STUDY OF THE CHANGES IN THE VOLATILE CONTENTS OF ORANGE JUICE, DUE TO BOTTLING CONDITIONS (HOT OR COLD), STORAGE TIME (1-52 WEEKS) AND TEMPERATURE 273, 293, 308 K (0, 20, 35 DEG C). (Bibliogr. int. CDIUPA-CNRS, FR., 86-210-208266.
Details
- Original title: MULTIVARIATE ANALYSIS OF VERNA ORANGE JUICE VOLATILES AS AFFECTED BY PROCESSING AND STORAGE CONDITIONS.
- Record ID : 1987-0209
- Languages: English
- Publication date: 1985
- Source: Source: Symp. Prog. Ind. Jus Fruits Légumes, Tel Aviv
195-206; 10 ref.
Indexing
- Themes: Beverages
- Keywords: Chemical composition; Chilling; Aroma; Orange; Fruit juice; Volatile compound
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- Date : 1992/11
- Languages : English
- Source: Ital. J. Food Sci. - vol. 57 - n. 6
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THE INFLUENCE OF APPLE RIPENESS AND JUICE STORA...
- Author(s) : POLL L.
- Date : 1985/10
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 18 - n. 4
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CHANGES IN ORANGE JUICE AROMA DURING STORAGE. S...
- Author(s) : VELEZ C.
- Date : 1988
- Languages : Spanish
- Source: Rev. Agroquim. Tecnol. Aliment. - vol. 28 - n. 3
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- Author(s) : SHAW P. E.
- Date : 1990
- Languages : English
- Source: Ital. J. Food Sci. - vol. 55 - n. 6
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TIME AND TEMPERATURE EFFECT ON STABILITY OF MOR...
- Author(s) : KAANANE A., KANE D., LABUZA T. P.
- Date : 1988
- Languages : English
- Source: Ital. J. Food Sci. - vol. 53 - n. 5
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