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 May 2011, pp.937

  • Publication Type: Conference Paper / Summary Text
  • Page Numbers: pp.937
  • Çanakkale Onsekiz Mart University Affiliated: Yes