Time/temperature relationship for thermal inactivation of pectinesterase in mandarin orange (Citrus reticulata Blanco) juice-Reference-Cited by-同舟云学术

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Time/temperature relationship for thermal inactivation of pectinesterase in mandarin orange (Citrus reticulata Blanco) juice

Published:2007-06-28 Issue:4 Volume:12 Page:411-419
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

NATH NIRANKAR,RANGANNA S.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1977.tb00123.x/fullpdf

Reference24 articles.

1. Bigelow , W.D. Bohart , G.S. Richardson , A.C Ball , C.O. 1920 National Canners Association, Bull.

2. The Thermal Death Point in Relation to Time of Typical Thermophilic Organisms

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