COMPARATIVE STUDY OF HEAT-TREATED ORANGE JUICE
One of the main concerns when it comes to produce foodstuff is to guarantee the consumer’s safety, preserving at the same time the original nutritive and organoleptic characteristics of the product. With the purpose of extending foodstuffs shelf life, a lot of products are thermally treated before t...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Slovak University of Agriculture
2012-10-01
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| Series: | Journal of Microbiology, Biotechnology and Food Sciences |
| Subjects: | |
| Online Access: | http://www.jmbfs.org/wp-content/uploads/2012/10/garnacho_jmbfs_rf.pdf |