THE EFFECT OF HEAT AND MICROWAVE TREATMENTS ON ORANGE JUICE QUALITY DURING STORAGE
The effect of heat and microwave (MW) treatments on quality related parameters as ascorbic acid (AA), browning index (BI), reducing sugar (RS), total soluble solid percentage (TSS %), and pH of orange juice (OJ) were investigated directly after the treatments and after storage at 4 and 20°C for 2 mo...
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| Format: | Article |
| Language: | Arabic |
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College of Agriculture
2019-06-01
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| Series: | Mesopotamia Journal of Agriculture |
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| Online Access: | https://magrj.mosuljournals.com/article_161323_bf6d0c46cb7c23c1b5961b22aace0507.pdf |