Effect of Ultrahigh-Temperature Continuous Ohmic Heating Treatment on Fresh Orange Juice
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- Shirly Leizerson
- Department of Biotechnology and Food Engineering, Technion−Israel Institute of Technology, 32000 Haifa, Israel
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- Eyal Shimoni
- Department of Biotechnology and Food Engineering, Technion−Israel Institute of Technology, 32000 Haifa, Israel
書誌事項
- 公開日
- 2005-04-06
- DOI
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- 10.1021/jf0481204
- 公開者
- American Chemical Society (ACS)
この論文をさがす
収録刊行物
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- Journal of Agricultural and Food Chemistry
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Journal of Agricultural and Food Chemistry 53 (9), 3519-3524, 2005-04-06
American Chemical Society (ACS)
