Sensory acceptability, physico-chemical characteristics and shelf-life prediction of heat treated orange juice based on ascorbic acid degradation


PALA Ç., KIRCA TOKLUCU A.

International Food Congress, Novel Approaches in Food Industry (NAFI), 26 - 29 Mayıs 2011, ss.937

  • Yayın Türü: Bildiri / Özet Bildiri
  • Sayfa Sayıları: ss.937
  • Çanakkale Onsekiz Mart Üniversitesi Adresli: Evet