CHEMICAL EVALUATION OF ORANGE JUICE IN COMPOUNDED SOFT DRINKS

被引：16
|
作者：
LEWIS, WM
机构：
来源：
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1966年 / 17卷 / 07期
关键词：
D O I：
10.1002/jsfa.2740170708
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
引用
收藏
页码：316 / &
相关论文
共 50 条
  • [31] EFFECTS OF FLUORESCENT LIGHT ON FLAVOR AND ASCORBIC-ACID CONTENT IN REFRIGERATED ORANGE JUICE AND DRINKS
    AHMED, AA
    WATROUS, GH
    HARGROVE, GL
    DIMICK, PS
    JOURNAL OF MILK AND FOOD TECHNOLOGY, 1976, 39 (05): : 332 - 336
  • [32] Sensory Evaluation of Mixed Juice Drinks Based on Fuzzy Mathematical Evaluation Method
    Bai, Shuang
    Du, Peng
    Mu, Huiling
    Chen, Ximeng
    Fang, Longmei
    Liu, Juan
    Guo, Hua
    Wu, Feng
    Zhou, Yubin
    Guo, Dalong
    Liu, Dalong
    Li, Feng
    Jing, Hongjiang
    Liu, Ying
    Li, Falin
    Wang, Ruoyong
    MAN-MACHINE-ENVIRONMENT SYSTEM ENGINEERING, MMESE, 2022, 800 : 198 - 203
  • [33] ORANGE JUICE
    HANNIGAN, KJ
    FOOD ENGINEERING, 1980, 52 (05): : 14 - 14
  • [34] Orange Juice
    Kort, Susanne
    ANTIGONISH REVIEW, 2013, (174): : 134 - 134
  • [35] SENSORY EVALUATION OF PASSION FRUIT ORANGE JUICE BLENDS
    SHAW, PE
    WILSON, CW
    LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE, 1988, 21 (06): : 358 - 359
  • [36] RAPID EVALUATION OF TOTAL CAROTENOIDS CONTENT OF ORANGE JUICE
    CASAS, A
    MALLENT, D
    MONTORO, R
    REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS, 1976, 16 (04): : 503 - 508
  • [37] Sensory Evaluation, Physico-Chemical Properties, and Aromatic Profile of Pasteurised Orange Juice with Resistant Maltodextrin
    Arilla, Elias
    Martinez-Monzo, Javier
    Chis, Maria Simona
    Farcas, Anca Corina
    Socaci, Sonia Ancuta
    Codoner-Franch, Pilar
    Garcia-Segovia, Purificacion
    Igual, Marta
    FOODS, 2023, 12 (21)
  • [38] SOFT DRINKS
    BICKNELL, F
    LANCET, 1959, 1 (MAR14): : 580 - 580
  • [39] SOFT DRINKS
    LONG, PH
    LANCET, 1959, 1 (APR11): : 786 - 786
  • [40] SOFT DRINKS
    GEORGE, E
    LANCET, 1959, 1 (APR18): : 836 - 836
12345