Use of acidification, low temperature, and sorbates for storage of orange juice
- Other title
- Utilisation de l'acidification, des basses températures et des sorbates lors du stockage du jus d'orange (fr)
- Author
- LI, Z1 ; ALLI, I; KERMASHA, S
[1] McGill univ., Macdonald coll., dep. food sci. agricultural chemistry, Ste. Anne de Bellevue, Canada - Source
Journal of food science. 1989, Vol 54, Num 3, pp 674-678 ; ref : 15 ref
- CODEN
- JFDSAZ
- ISSN
- 0022-1147
- Scientific domain
- Food science technology
- Publisher
- Institute of Food Technologists, Chicago, IL
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Entreposage Jus d'orange Perte nutritionnelle
- Keyword (en)
- Warehousing Orange juice Nutritional loss
- Keyword (es)
- Almacenamiento Zugo naranja Pérdida nutricional
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- CDIUPA
- Database
- PASCAL
- INIST identifier
- 7226611
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1111/j.1365-2621.1989.tb04679.x 
https://dx.doi.org/10.1111/j.1365-2621.1989.tb04679.x
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