Nonthermal Food Processing Alternatives and Their Effects on Taste and Flavor Compounds of Beverages
Author:
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10408398.2011.579362
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1. Thermal and pulsed electric fields pasteurization of apple juice: Effects on physicochemical properties and flavour compounds
2. Effect of selected oil and essence volatile components on flavor quality of pumpout orange juice
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5. Inactivation of Escherichia coli O157:H7 and Salmonella enteritidis in Liquid Egg White Using Pulsed Electric Field
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