CHILLED ORANGE JUICE .4. PRODUCTION OF UNIFORM QUALITY JUICES ALONG THE YEAR

被引：0

作者：

IZQUIERDO, L

GASQUE, F

NIETO, P

LAFUENTE, B

机构：

来源：

REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS | 1980年 / 20卷 / 04期

关键词：

D O I：

暂无

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：525 / 530

页数：6

共 36 条

[1] QUALITY OF RECONSTITUTED CHILLED ORANGE JUICE
SQUIRES, SS
HANNA, JG
HANKIN, L
CONNECTICUT AGRICULTURAL EXPERIMENT STATION BULLETIN, 1982, (802): : 1 - 4
[2] CHILLED ORANGE JUICE .1. EFFECTS OF PROCESSING CONDITIONS ON JUICE QUALITY
LAFUENTE, B
GASQUE, F
NIETO, P
IZQUIERDO, L
REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS, 1978, 18 (01): : 65 - 72
[3] CHILLED ORANGE JUICE .2. INFLUENCE OF ORANGE VARIETY AND BRIX TO ACID RATIO ON JUICE QUALITY
LAFUENTE, B
GASQUE, F
NIETO, P
IZQUIERDO, L
REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS, 1978, 18 (02): : 180 - 192
[4] INDUSTRY RELATEDNESS AND ENTRY - THE CASE OF DAIRIES AND CHILLED ORANGE JUICE PRODUCTION
KUTTEROFF, L
BEILOCK, R
AMERICAN JOURNAL OF AGRICULTURAL ECONOMICS, 1984, 66 (05) : 902 - 902
[5] THE VOLATILE FRACTION OF ORANGE JUICE .4. IDENTIFIED COMPONENTS
ALBEROLA, J
IZQUIERDO, L
REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS, 1980, 20 (01): : 79 - 86
[6] STABILITY OF FROZEN CONCENTRATED ORANGE JUICE .4. EFFECT OF HEAT TREATMENT ON HAMLIN, PINEAPPLE, AND VALENCIA JUICES AT DIFFERENT STAGES OF MATURITY
BISSETT, OW
VELDHUIS, MK
GUYER, RB
MILLER, WM
FOOD TECHNOLOGY, 1957, 11 (10) : 512 - 515
[7] SYNERGISTIC EFFECT OF SEVERAL COMPONENTS RELATED TO THE BROWNING OF YUZU JUICE - CHEMICAL STUDIES ON THE QUALITY OF CITRUS JUICES .4.
LI, ZF
SAWAMURA, M
YANO, H
KUSUNOSE, H
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1990, 37 (12): : 978 - 980
[8] ISRAEL LENDS ASSISTANCE TO THE ASSOCIATION OF THE GERMAN FRUIT JUICE INDUSTRY IN THEIR ACTIONS FOR THE QUALITY GUARANTEE OF ORANGE JUICES
KORTH, A
FLUSSIGES OBST, 1980, 47 (04): : 162 - 164
[9] Production of pectinases for quality apple juice through fermentation of orange pomace
M. Mahmoodi
G. D. Najafpour
M. Mohammadi
Journal of Food Science and Technology, 2017, 54 : 4123 - 4128
[10] Production of pectinases for quality apple juice through fermentation of orange pomace
Mahmoodi, M.
Najafpour, G. D.
Mohammadi, M.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2017, 54 (12): : 4123 - 4128

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