Comparative evaluation of polyphosphates, acids and process treatment combinations for tropical preservation of orange juice-Reference-Cited by-同舟云学术

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Comparative evaluation of polyphosphates, acids and process treatment combinations for tropical preservation of orange juice

Published:1987-01 Issue:4 Volume:25 Page:305-319
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Obafemi A.,Isu Nnennaya R.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference21 articles.

1. Food additives and contaminants committee report on the review of the preservatives in food regulations, 1962,1972

2. Official methods of analysis;AOAC,1975

3. Quality of citrus juices as related to composition and processing practices;Cook;Food Technol.,1983

4. Quality of citrus juices as related to composition and processing practices;Cook;Food Technol.,1983

5. Fruits and vegetables;Duckworth,1966

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