Oxidation in apple juice. I.—Preliminary investigation of the relationship between the dissolved-oxygen content and oxidation of apple juice during processing and shelf-life in bottle
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference22 articles.
1. & (1932). N. Y. State agric. exp. Sta. Tech. Bull. No. 202.
2. (1937). A. R. agric. hort. Res. Sta. Bristol 215.
3. & (1939). ‘Fruit Juices and Related Products,’ p. 53 ( Imperial Bureau Hort. and Plantation Crops, East Malling Res. Sta. Kent).
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