Quality evaluation of heat-treated calamansi juice
The effect of heat treatment (blanching and pasteurization) on the physico-chemical, vitamin C, microbial and sensorial properties of calamansi juice was investigated in this study.
| Príomhchruthaitheoir: | |
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| Formáid: | Tráchtas |
| Teanga: | English |
| Foilsithe / Cruthaithe: |
2002.
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