High pressure stabilization of orange juice: Evaluation of the effects of process conditions

Italian Journal of Food Science

Volumn 8, Issue 2, 1996, Pages 99-106

  Donsi G ^a   Ferrari, G ^a   Di Matteo, M ^a  

^a UNIVERSITY OF SALERNO   (Italy)

Author keywords

High pressure pasteurization; Orange juice

Indexed keywords

EID: 0030537379     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (14)

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