The effect of high pressure processing on the microbial, physical and chemical properties of Valencia and Navel orange juice

Innovative Food Science & Emerging Technologies - Tập 5 Số 2 - Trang 135-149 - 2004
Michelle Bull1, Katherine Zerdin1, Effie Howe1, Dimitria Goicoechea1, Priscilla Paramanandhan1, Regine Stockman1, J. Sellahewa1, Elizabeth Szabo1, Robert L. Johnson1, Cynthia M. Stewart1
1Food Science Australia, P.O. Box 52, North Ryde, NSW 1670, Australia

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