Microbial inactivation and shelf life of apple juice treated with high pressure carbon dioxide
<p>Abstract</p> <p>Apple juice prepared from 'Annurca' apple puree was treated with a HPCD batch system. The pH, °Brix, color parameters and microbial load of the treated apple juice were compared with those of thermally processed juice. Thermal processes were carried out...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
BMC
2009-02-01
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| Series: | Journal of Biological Engineering |
| Online Access: | http://www.jbioleng.org/content/3/1/3 |