Shelf-life of chilled cut orange determined by sensory quality
- 31 December 1995
- journal article
- Published by Elsevier BV in Food Control
- Vol. 6 (6), 317-322
- https://doi.org/10.1016/0956-7135(95)00019-4
Abstract
No abstract availableKeywords
This publication has 12 references indexed in Scilit:
- Reverse Osmosis Concentration of Aqueous‐Phase Citrus Juice EssenceJournal of Food Science, 1991
- Application of Browning Inhibitors to Cut Apple and Potato by Vacuum and Pressure InfiltrationJournal of Food Science, 1990
- Postharvest Physiology and Quality Maintenance of Sliced Pear and Strawberry FruitsJournal of Food Science, 1989
- Flavor Evaluation and Volatile Flavor Constituents of Stored Aseptically Packaged Orange JuiceJournal of Food Science, 1989
- Ascorbic Acid/Citric Acid Combinations in the Processing of Frozen Apple SlicesJournal of Food Science, 1988
- Shelf Life and Quality of Freshly Squeezed, Unpasteurized, Polyethylene-Bottled Citrus JuiceJournal of Food Science, 1988
- NUTRITIONAL CONSEQUENCES OF MINIMAL PROCESSING OF FRUITS AND VEGETABLESJournal of Food Quality, 1987
- Methanol, ethanol, and acetaldehyde contents of citrus productsJournal of Agricultural and Food Chemistry, 1981
- Vitamin C contents of citrus fruit and their products: a reviewJournal of Agricultural and Food Chemistry, 1980
- Chemical Changes in the Juice Vesicles of Granulated Valencia OrangesJournal of Food Science, 1961