A continuous high-pressure carbon dioxide system for cloud and quality retention in orange juice

Journal of Food Science

Volumn 71, Issue 6, 2006, Pages

  Kincal, D ^a   Hill, W S ^a   Balaban, M ^a   Portier, K M ^b   Sims, C A ^a   Wei, C I ^c   Marshall, M R ^a  

^a UNIVERSITY OF FLORIDA   (United States)

^b AMERICAN CANCER SOCIETY   (United States)

^c UNIVERSITY OF MARYLAND   (United States)

Author keywords

Carbon dioxide; High pressure; Orange juice; Quality; Sensory

Indexed keywords

EID: 33748353623     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2006.00087.x     Document Type: Article

References (21)

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