SharePRELIMINARY STUDY OF THE STABILITY OF JUICE PREPARED FROM PIGMENTED AND PRECOOLED ORANGES.
[In Italian. / En italien.]
Author(s) : RUSSO C., BONAVENTURA S.
Type of article: Article
Summary
INVESTIGATION INTO VARIATIONS IN THE COMPOSITION, MICROFLORA AND ORGANOLEPTIC PROPERTIES OF JUICE PREPARED FROM SICILIAN ORANGES, DURING 20 DAYS STORAGE AT 274, 277 OR 280 K (1, 4 OR 7 DEG C). (Bibliogr. int. CDIUPA-CNRS, FR., 89-210-251675.
Details
- Original title: [In Italian. / En italien.]
- Record ID : 1990-0704
- Languages: Italian
- Source: Ind. Bevande - vol. 18 - n. 102
- Publication date: 1989
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Beverages - Keywords: Microbiology; Chilling; Organoleptic property; Orange; Fruit juice
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- Date : 1989
- Languages : German
- Source: Flüssiges Obst - vol. 56 - n. 10
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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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EFFECT OF STORAGE TEMPERATURE ON THE STABILITY ...
- Author(s) : MARCY J. E., HANSEN A. P., GRAUMLICH T. R.
- Date : 1989
- Languages : English
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INFLUENCE OF HEAD SPACE COMPOSITION ON THE QUAL...
- Author(s) : GASQUE F.
- Date : 1981
- Languages : Spanish
- Source: Rev. Agroquim. Tecnol. Aliment. - vol. 21 - n. 1
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STORAGE FLAVOUR DEFECTS IN ORANGEGG.
- Author(s) : RERKRAI S., BASSETTE R., CUNNINGHAM F. E.
- Date : 1985
- Languages : English
- Source: Br. Poult. Sci. - vol. 64 - n. 10
View record