High-pressure processing of orange juice: Combination treatments and a shelf life study

Journal of Food Science

Volumn 66, Issue 2, 2001, Pages 332-336

  Nienaber, U ^a   Shellhammer, T H ^a  

^a OHIO STATE UNIVERSITY   (United States)

Author keywords

Cloud; High pressure; Orange juice; Pectinmethylesterase; Shelf life

Indexed keywords

EID: 0035009192     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2001.tb11342.x     Document Type: Article

References (23)

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