1. Time-temperature relationships for heat inactivation of pectinesterase in citrus juices;Atkins;Food Technol.,1953
2. Effect of thermal treatment and concentration on pectinesterase, cloud and pectin in citrus juices using a plate type heat exchanger;Atkins;Proc. FL State Hart. Soc.,1956
3. Stability of frozen concentrated orange juice. 3. The effect of heat treatment in the production of high-brix frozen concentrate;Bissett;Food Technol.,1957
4. Stability of frozen concentrated orange juice. 5. The effect of heat treatment at intermediate stages of concentration on juices prepared from valencia oranges;Carroll;Food Technol.,1957