Effect of storage temperature, time, dissolved oxygen and packaging materials on the quality of aseptically filled orange juice

Journal article

Peer reviewed

M. S Tawfik and A Huyghebaert

Acta alimentaria (Budapest), Vol.27(3), pp.231-244

01/09/1998

Abstract

Biological and medical sciences

Food industries

Fruit and vegetable industries

Fundamental and applied biological sciences. Psychology

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Title: Effect of storage temperature, time, dissolved oxygen and packaging materials on the quality of aseptically filled orange juice
Creators - without role: M. S Tawfik - Faculty
A Huyghebaert - Faculty
Publication Details: Acta alimentaria (Budapest), Vol.27(3), pp.231-244
Publisher: Akadémiai K
Identifiers: 9952801508331
Academic Unit: King Saud University
Language: English
Resource Type: Journal article