Influence of physicochemical parameters on storage stability: Microbiological quality of fresh unpasteurized fruit juices-Reference-Cited by-同舟云学术

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Influence of physicochemical parameters on storage stability: Microbiological quality of fresh unpasteurized fruit juices

Published:2017-08-19 Issue:6 Volume:5 Page:1098-1105
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Kaddumukasa Phoebe P.¹²^ORCID,Imathiu Samuel M.²,Mathara Julius M.²,Nakavuma Jesca L.³

Affiliation:

1. Department of Food Technology; Faculty of Science; Kyambogo University; Kampala Uganda

2. Department of Food Science and Technology; Faculty of Agriculture; Jomo Kenyatta University of Agriculture and Technology; Nairobi Kenya

3. College of Veterinary Medicine; Animal Resources and Biosecurity; Makerere University; Kampala Uganda

Funder

Deutscher Akademischer Austauschdienst

Kyambogo University

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/fsn3.500/fullpdf

Reference34 articles.

1. Studies on the storage stability of soursop (Annona muricata L.) juice;Abbo;African Journal of Biotechnology,2006

2. Shelf life of unpasteurized sour orange juice in Iran;Amiri Sedigheh;Fruits,2008

3. Microbes associated with freshly prepared juices of citrus and carrots;Aneja;International Journal of Food Science,2014

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