Discolouring of grape juice concentrate : causes and possible ways of inhibition

Discolouring of grape juice concentrate : causes and possible ways of inhibition

Thesis (MScEng) -- University of Stellenbosch, 2004. === ENGLISH ABSTRACT: The grape juice concentrate (GJC) plant of the KWV at Robertson spent significant amounts of money on the decolourisation of grape juice concentrate. A chemically activated powdered activated carbon (PAC) purchased from No...

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Bibliographic Details
Main Author: Loedolff, Matthys Johannes
Other Authors: Lorenzen, L.
Format: Others
Language:en_ZA
Published: Stellenbosch : University of Stellenbosch 2011
Subjects:
Enzymatic browning
Grape juice industry
Theses > Process engineering
Dissertations > Process engineering
Online Access:http://hdl.handle.net/10019.1/16381

Internet

http://hdl.handle.net/10019.1/16381

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