Use of Acidification, Low Temperature, and Sorbates for Storage of Orange Juice
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1989.tb04679.x/fullpdf
Reference15 articles.
1. AOAC., 1984 . "Official Method of Analysis ," 14th ed. , p.844 . Association of Official Analytical Chemists, Washington, DC.
2. SORBIC ACID AS A FUNGISTATIC AGENT FOR FOODS..
3. SORBIC ACID AS A FUNGISTATIC AGENT FOR FOODS..
4. Determination of ascorbic acid in soft drinks and fruit juices. Part 1. Background correction for direct ultraviolet spectrophotometry
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