Effects of Deaeration and Storage Temperature on Quality of Aseptically Packaged Guava Puree
- 1 January 1986
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 51 (1) , 165-168
- https://doi.org/10.1111/j.1365-2621.1986.tb10861.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Aseptically Packaged Papaya and Guava Puree: Changes in Chemical and Sensory Quality During Processing and StorageJournal of Food Science, 1982
- A High-performance Liquid Chromatography Method for Determining Ascorbic Acid Content of Fresh Fruits and Vegetables1HortScience, 1982
- Storage Stability of Orange Juice Concentrate Packaged AsepticallyJournal of Food Science, 1982
- THE EFFECT OF DEAERATION ON QUALITY OF CONCENTRATED GRAPEFRUIT JUICEPublished by Elsevier ,1979
- STORAGE STABILITY OF 55° BRIX ORANGE JUICE CONCENTRATE ASEPTICALLY PACKAGED IN PLASTIC AND GLASS CONTAINERSJournal of Food Science, 1975
- Effects of oxygen on quality and ascorbic acid retention in canned and frozen orange juicesJournal of the Science of Food and Agriculture, 1959