Studies on high pressure processing of orange juice : enzyme inactivation, microbial destruction, and quality changes, process verification and storage
High pressure (HP) processing has been emerging rapidly as a novel technique for non-thermal preservation of foods. Application of HP processing for shelf life extension of orange juice was the principal objective of the current research. To accomplish this objective, and to establish a scientific b...
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| Format: | Others |
| Language: | en |
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McGill University
2001
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| Online Access: | http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=36874 |