Thermosonication: a potential technique that influences the quality of grapefruit juice-Reference-Cited by-同舟云学术

Thermosonication: a potential technique that influences the quality of grapefruit juice

Published:2015-01-20 Issue:5 Volume:50 Page:1275-1282
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Aadil Rana Muhammad¹,Zeng Xin-An¹,Zhang Zhi-Hong¹,Wang Man-Sheng¹,Han Zhong¹,Jing Hong¹,Jabbar Saqib²

Affiliation:

1. College of Light Industry and Food Sciences; South China University of Technology; Guangzhou 510641 China

2. Institute of Food Science and Nutrition; University of Sargodha; Sargodha Pakistan

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

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5. Clouds of citrus juices and juice drinks;Baker;Food Technology,1999

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