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Effect of thermal treatment and storage conditions on physical and sensory properties of grapefruit juice

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Effect of thermal treatment and storage conditions on physical and sensory properties of grapefruit juice

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Igual Ramo, M.; Contreras Monzón, CI.; Camacho Vidal, MM.; Martínez Navarrete, N. (2014). Effect of thermal treatment and storage conditions on physical and sensory properties of grapefruit juice. Food and Bioprocess Technology. 7(1):191-203. doi:10.1007/s11947-013-1088-6

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/57966

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Title: Effect of thermal treatment and storage conditions on physical and sensory properties of grapefruit juice
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
Physical parameters, such as particle size distribution, flow behavior, density, turbidity, and color, were measured and sensory evaluation was carried out to compare the properties of freshly squeezed grapefruit juice ...[+]
Subjects: Grapefruit , Juice , Pasteurization , Microwave , Turbidity , Rheology , Color , Sensory evaluation
Copyrigths: Cerrado
Source:
Food and Bioprocess Technology. (issn: 1935-5130 )
DOI: 10.1007/s11947-013-1088-6
Publisher:
Springer Verlag (Germany)
Publisher version: http://dx.doi.org/10.1007/s11947-013-1088-6
Type: Artículo

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