Comparative quality of orange juice as treated by pulsed electric fields and ultra high temperature

Agro Food Industry Hi-Tech

Volumn 19, Issue 1, 2008, Pages 35-36

  Gallardo Reyes, Emma D ^a   Valdez Fragoso, Aurora ^a   Nevarez Moorillon, Guadalupe V ^a   Ngadi, Michael O ^b   Ortega Rivas, Enrique ^a  

^a UNIVERSIDAD AUTÓNOMA DE CHIHUAHUA   (Mexico)

^b MCGILL UNIVERSITY   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

HIGH-VOLTAGE PULSED ELECTRIC FIELD; MICROBIAL INACTIVATION; MICROBIAL REDUCTION; PULSED ELECTRIC FIELD; SOLUBLE SOLIDS; TREATMENT TIME; UHT TREATMENTS; ULTRAHIGH TEMPERATURE;

ELECTRIC FIELDS; PASTEURIZATION;

FRUIT JUICES;

EID: 42149163453     PISSN: 17226996     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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