Effets du chauffage et de l'irradiation (post-irradiation) sur la saveur et la couleur du jus de pomme
- 1 January 1975
- journal article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 8 (1) , 12-15
- https://doi.org/10.1016/s0315-5463(75)73694-5
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Irradiation du Jus de Pomme I. Effets des rayons γ sur Ie taux de filtration et Ia viscosité1Canadian Institute of Food Technology Journal, 1968
- EFFECTS OF CATHODE RAY AND GAMMA RAY IRRADIATION ON THE ANTHOCYANIN PIGMENTS OF STRAWBERRIESa,bJournal of Food Science, 1959
- COMPLEMENTARY EFFECTS OF HEAT AND IONIZING RADIATIONa,b,c,Journal of Food Science, 1957
- Enzyme-Catalyzed Oxidative Browning of Fruit ProductsPublished by Elsevier ,1951