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

Concepedia

Publication | Closed Access

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

317

Citations

35

References

2004

Year

Michelle Bull, Katherine Zerdin, Effie Howe, Dimitria Goicoechea, Priscilla Paramanandhan, Regine Stockman, J. Sellahewa, Elizabeth Szabo, Robert L. Johnson, Cynthia M. Stewart

Innovative Food Science & Emerging Technologies

Food ChemistryHealth SciencesFood MicrobiologyHigh Pressure ProcessingMicrobiologyFood ProcessingFood QualityChemical PropertiesFood TechnologyFood SafetyNavel Orange Juice

References

	Year	Citations

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