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Stability of unpasteurized orange juice stored at 4 deg C.

[In Portuguese. / En portugais.]

Author(s) : NISIDA A. L. A. C., TOCCHINI R. P., BERBARI S. A. G., ALVES R. M. V., PORTO E.

Type of article: Article

Summary

The stability of chilled, unpasteurized orange juice was chemically, microbiologically and sensorily evaluated. The product was stored at 4 deg C, and two types of packages were used: high-density polyethylene bottles and low-density polyethylene bags. The sensorial evaluation results were of great importance in determining product shelf life. Both types of packaging were suitable for the product.

Details

  • Original title: [In Portuguese. / En portugais.]
  • Record ID : 1995-0359
  • Languages: Portuguese
  • Source: Colet. ITAL - vol. 23 - n. 2
  • Publication date: 1993/07
  • Document available for consultation in the library of the IIR headquarters only.

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