Models for CIE color parameter differentials of pasteurized citrus microcarpa juices
ABSTRACT This study was conducted to establish mathematical models for the prediction of changes in color characteristics of thermally processed Citrus microcarpa juice as a function of pasteurization time and temperature. The ΔL*, Δa* and Δb* values from the color analyses were fitted into second o...
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| Format: | Thesis |
| Idioma: | English |
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2007.
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