CLOUD STABILITY TEST FOR PASTEURIZED CITRUS JUICES-Reference-Cited by-同舟云学术

CLOUD STABILITY TEST FOR PASTEURIZED CITRUS JUICES

Published:2008-06-28 Issue:4 Volume:41 Page:812-815
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

HOLLAND RALPH R.,REEDER SAMUEL K.,PRITCHETT DAVID E.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1976.tb00729_41_4.x/fullpdf

Reference14 articles.

1. Gas chromatographic methods for the assay of pectin methylesterase, free methanol, and methoxy groups in plant tissues;Bartolome;J. Agri. Food Chem.,1972

2. Methods of determining the firmness and setting time of pectin test jellies;Joseph;Food Technol.,1949

3. The assay of pectin-esterase by a direct gas chromatographic methanol determination-Application to cloud loss studies in citrus juices;Krop;Lebensm-Wiss u. Technol.,1974

4. Measurement and partial characterization of pectinesterase in apple fruits;Lee;J. Amer. Soc. Hart. Sci.,1970

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